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[COPYRIGHT 1892.] 



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A Book of Praetieal and Authentic Information on Various 

Topics Pertaining to Stock and Dairy Management as 

Discussed at Farmers' Institutes, Dairy Conventions 

and in the Agricultural Press, with an Intro- 



l|- ^ duction iy Hon. Geo. T. Powell, Director 



") 



s^ 



of Institutes for New York State. 



PUBLISHED BY J. WALLACE D ARROW, OHATHAM, N. Y. 



X 



The Fancikks' Review Printing House, 
Chatham, N, Y. 



/V 






ai^i©iiifi©i. 



By Hon. Geo. T. Powell, 
Director Farmers' Institutes for New York State. 

Our dairy interests have always been and will continue to be among 
the most important in our agriculture. Not only because they furnish a 
great amount of most excellent and highly nutritive food for the human 
family, but for the very important relation which they sustain toward 
the soil in maintaining its fertility. 

Without an abundance of bread on which to spread the golden butter, 
our dairy interests would be seriously crippled and vast acres of land 
have been abandoned m wheat culture for want of sufficient available 
plant food or fertility in the soil to grow wheat profitably. With our 
rapidly increasing population and the steadily increasing demand upon 
our soil for bread for other nations, much of this abandoned wheat- 
growing area will again be called into use, and this is one of the strong, 
underlying causes for the very active interest that is everywhere shown 
in dairying. Living in an age of progress in so many directions by 
which cheapness, comfort and even luxury in living are brought within 
reach of the masses, it is of vital importance that our dairying be well 
established in this line of progress as affecting the highest interests of 
the producers and also consumers of dairy foods. 

In this volume, especially devoted to the dairy interest, will be found 
the latest and best thought on this subject as given in the Farmers' 
Institutes and dairy meetings in discussions by the most advanced and 
successful dairymen in our country— men of large, practical experience. 
Old methods will not give satisfactory results in present dairying; condi- 
tions have changed, demands are different, and only by the application 
o{ a high degree of skill and intelligence can success be achieved. 

The dairy cow is a wonderfully intricate piece of machinery for the 
farmer to attempt to manage. On the one hand she is very responsive 
to kindly treatment, to judiciously selected food, to all of the conditions 
of comfort and contentment that can be thrown around her as a maternal 



H creature, adding largely to her owner's, and the state's, wealth in the 
T^ amount and value of her products. On the other hand by neglect, by 
- lack of knowledge of how to meet the needs of her being, by insufficient 
food, warmth and comfort, she will fail to be a satisfactory helper in the 
solution of the problems of successful agriculture. 

The demand of the present is for better fabrics, better furnishings 
all around, better machinery, better stock, better roads, and all at the 
least cost, and this is equally true of food products. It makes a vast 
difference with the producer w^hether the cow he cares for returns 150 
pounds of butter or 300 pounds as her annual product and the consumer 
is equally interested in the result, for upon the abundance and reasonable 
cheapness of this food depends its greatest consumption. 

The production of fine butter and cheese is not only an art, but a 
science. That these foods are put in the list of the most costly of luxu- 
ries, is verified by the large prices they command for the choicest 
quality, which is but the. result of the highest skill applied to their pro- 
duction. Milk is a food very extensively and increasingly used, and the 
value is determined by the amount of the solids or food elements it con- 
tains, not only when used in its liquid form, but especially in the making 
of butter and cheese, and the wide variation that exists in these solid 
elements and their now recognized relation held to profitable dairying, 
has been a subject of wide-spread interest and discussion, as the public 
milk-tests made at the Farmers' Institutes and dairy meetings have 
everywhere demonstrated. 

The information and facts collected and herein presented are of 
incalculable value to every husbandman, for upon his knowledge of these 
things and the extent to which he puts that knowledge into practice, will 
depend largely the degree of prosperity that will attend his future 
efforts in dairy farming. 



lilalif, 



We think it will be admitted by all who are familiar with the workings ; 

of our Farmers' Institutes that one of their most practical, helpful fea- ; 

tures, to the farmer, is what is termed "The Question Box." This is true j 

because the man who seeks information and receives it, is the one who is I 

benefitted thereby. Such information is brief and to the point and is ; 

given by men who are qualified to do so. : 

In the compilation of this little book we are simply carrying out the ; 

I 
idea of the Institute Question Box, hence we have sought our material ; 

in the reports of the very excellent Farmers' Institutes of New York '. 
state (many of which have been kindly furnished us by the Director), ' 
also in reports of similar Institutes in other states, in the reports of the 
conventions and dairy schools of the New York State Dairy Association 
and in the "Query Department" of some of the leading stock and agri- 
cultural journals. We claim no originality in the answers to the within 
queries; our authorities are those mentioned above. 

In the following pages we have endeavored to condense the replies to 
questions in the smallest compass consistent with the end in view. We 
have endeavored to select those subjects in which every farmer and i 
dairyman would be interested and the discussion of which would be I 
helpful to him. We believe the little work will commend itself, both as ! 
to style and matter, to all who examine it. In the hope that it may be ^ 
so we send it forth to the dairy farmers of America. i 



til 



CHAPTER I. 

Cattle: Thieir Care and Managerrierit. 

CHAPTER 11. 

Feedirig and Food Rations. 

CHAPTER in. 

Tl^e Dairy: MilK and Butter. 

CHAPTER IV. 

Ttie Dairy: Cl^eese-rnaKing- 



CHAPTER I, 



Remedy for Garget. — How should garget 
be treated ? Give remedies ! 

Chronic cases require different 
treatment oftentimes. Give 2 oz. 
spirits turpentine and i^^ pints of 
raw linseed oil; repeat in 24 hours. 
Mix in feed or give as a drench 
three times a day 2 tablespoonfuls 
of the following powder: Powdered 
iodide potass, 4 oz. ; powdered chlo- 
ride potass, 6 oz.; powdered colchi- 
cum root, 3 oz. ; mix. Feed no corn 
or cottonseed. Another treatment 
is to apply about 30 drops tincture 
poke weed in a glass of water, to 
udder. Another cure is one ounce 
each of white vitriol and copperas 
mixed with an ordinary charge of 
gunpowder in one quart of water. 
Bathe two or three times a day. 
For caked bag the following is also 
recommended: Give cow 12 oz. 
Epsom salts and the day following 
I oz. salt petre. Bathe udder in 
warm water and rub it gently until 
softened. Give bran slop after 
hardness has gone. Still another 
garget remedy is this : Give y^ lb. 
Epsom salts every three or four 
days, rub the udder with a little 
iodine ointment once a day. Give 
the cow an ounce of the following 
medicine in feed or otherwise three 
times a day: Bicarbonate of mer- 
cury, i>4 dr.; iodide of potass, 4 oz.; 



water, i qt.; mix. She must not 
have corn, rye or wheat. 



Cow Slobbering.— A small, full-blood cow, 
8 or 9 years old, about 5 months in. calf, 
has poor appetite, and slobbers badly. 
Feed is cut timothy hay with a small per 
cent, of clover and malt sprouts, corn meal, 
oat chop, wheat bran and middlings. Hay 
wet and feed mixed with it; of this, all 
she will eat. Hair rough, and hide not as 
loose as it should be. 

Take away the clover hay and 
corn meal. Give her i lb. Epsom 
salts, repeat in four days. Mix in 
feed twice a day two tablespoonfuls 
of the following powder : Powdered 
nux vomica, i oz. ; powdered wood 
charcoal, 8 oz.; bicarbonate of soda, 
12 oz.; mix. 



Warming the Water. — Will it pay to warm 
water in winter for animals? / 

It's a question whether all can go 
to that expense. It is desirable to 
have all cows watered in the stables 
from water that is considerably 
above the freezing point. A dairy- 
man in the Hudson river valley 
made a gain in the milk of forty 
cows, of two cans of forty quarts 
each, by following this plan. The 
experiment stations have demon- 
strated that it does not pay to warm 
water, but to give it to the cow at 
about the temperature of the earth. 



The Farmers' Institute Question Box. 



Grain, After Calving. — How much grain 
should be fed a dairy cow, after calving 
to secure best results at least expense ? 

It depends upon the kind of cow 
you have and her ability to assimi- 
late food and turn it into milk. 
Some have a much greater capacity 
to do this than others have. Prof. 
Robertson of the Ontario Experi- 
ment Station found, after making 
several experiments that the aver- 
age is about 8 lb. Good judgment 
is necessary in feeding cows, and the 
feeder should be cautious in how 
and what he feeds, and only a test 
of each cow will will give him the 
desired information. 



Saving Manure. — How can manure best be 
saved and cared for, and how best applied? 

By having tight gutters behind 
the cows, absolutely water tight. 
These are made by bedding plank 
in cement. You must also have 
sawdust or something to absorb the 
liquids. If the manure is not to be 
put on the land at or^ce, it should be 
kept under cover. Prof. Roberts 
computes that there is a loss of 48 
to 54 per cent, in value of manure 
when left out and exposed to the 
weather. 



Cov\/ not "Cleaning." — A Jersey cow four 
years old, dropped her calf and was not 
known to "clean," as we term it. She has 
not a very good appetite, does not give 
much milk, and is gradually falling away 
in flesh. What is the treatment? 

Give one of the following powders 
three times a day, in feed or dis- 
solved in warm water: Powdered 
sulphate of iron, 8 oz.; powdered 
nitrate of potash, 6 oz. ; powdered 
anise seed, 10 oz.; powdered gen- 
tian, 10 oz.; mix. Make into six- 
teen powders. 



Cow Holding Back Milk.— What shall be 
done with a cow that persists in holding 
back her milk ? 

Sometimes a strap buckled around 
the body directly in front of the 
udder will prove effectual. A ration 
of bran to be eaten during the pro- 
cess of milking, will sometimes 
effect a cure; but some cows can 
never be cured of the habit, once 
they have acquired it. It is best to 
begin with the calf and train her 
properly. The first calf may have 
been left with the mother too long, 
and when taken away she held back 
her milk. Never allow a calf to 
suck more than once, especially if it 
is the first calf. This habit of hold- 
ing back the milk is almost incur- 
able, and is largely due to the leav- 
ing of the first calf too long with 
the mother: 



Clover or Timothy. — Which is considered 
the more valuable to feed, clover or timo- 
thy hay ? 

The timothy hay is very deficient 
in albuminoids, while the clover hay 
is rich in them. These go to make 
milk and growth in the young ani- 
mal, and also contain the greatest 
amount of fertility to be returned 
to the soil. Therefore it is of double 
value. 



Crowding the Heifers. — Is it best to crowd 
heifers at two years, to then- full capacity ? 

Give them what they will eat and 
assimilate and keep them at work 
from the first. Often they will not 
do as well the second year as during 
the first, but they "get there'" the 
third year. A study of the nature 
of rations is absolutely necessary, 
because, as the cow grows older, 
more carbonaceous food is necessary. 



lO 



The Farmers' Institute Question Box. 



Corn Meal for Calves. —Is corn meal a 
proper food for young calves ? 

No; it is too carbonaceous and 
produces too much fat. Sell the 
corn and buy nitrogenous foods — 
linseed meal, cottonseed meal and 
wheat bran, which feed with sweet 
milk and nice clover hay, to the 
young calf. Do not feed more than 
a teaspoonf ul of linseed meal at first, 
which increase as the calf grows 
older. One great trouble with rais- 
ing calves comes from over-feeding. 
A calf four or five days old should 
not be given more than three quarts 
of milk at a time which may be in- 
creased gradually. 



Failure of Appetite. — Cow five j-ears old 
had had two calves, been now in milk 
nearly two years, refused to eat or drink 

for about a week. Had considerable 

« 

mucous discharge from nostrils, very 
slight faecal discharge quite thin; no fever 
discoverable; face and nose cold and muz- 
zle as dry as back of hand. 

Give y^ dr. quinine; i oz. pow- 
dered gentian; i oz. nitrate potass, 
and % dr. powdered golden seal 
twice a day. Mix with pint of hot 
water and add gill of molasses. 
Give 2 oz. spirits turpentine and 
8 oz. raw Unseed oil; repeat in 48 
hours. 



Best Succulent Foods.— Is ensilage the best 
succulent food we can give cows? 

Perhaps not the best. Some beets 
are equally good, but we cannot 
raise them as cheaply as we can 
corn ensilage and put it mto the 
silo. We have grown sugar beets 
and mangolds which gave good 
results, but we prefer good ensilage 
because we can get more dollars and 
cents from one acre for the same 
cost than from any other crop. 



Difficult Breathing. —SeveraX fine heifers 
eat well, and seem in perfect health while 
lying down; but when they rise and walk 
around appear to be affected with a cold in 
the head or windpipe — breathing heavily, 
closely resembhng a horse with the heaves 

Give each a laxative. Put a table- 
spoonful of the following in mouth 
two or three times a day: Powdered 
nitrate of potciss, 4 oz.; muriate of 
ammonia, 2 oz.; licorice root, 8 oz.; 
fluid extract of belladonna, i oz.; 
tar I qt.; mix. 



Cows Indoors or Owf.— Do you recommend 
keeping cows in, all winter? 

If you are keeping cows for im- 
mediate profit — butter and milk 
only — would recommend you to 
so keep them; but if you want to 
keep them to breed from, and wish 
to have strong, robust, healthy 
progeny, turn them out and allow 
them a few minutes out of doors 
every day when the weather is 
warm. 

The Best Turnips. — What variety of tur- 
nips is the most profitable to grow to feed 
to cattle ? 

The "Yellow Globe," one of the 
varieties of Swede turnips. It is a 
good feeder and very sweet and 
nutritious. It costs too much to 
raise carrots; they are, perhaps, 
better than the turnips for stock 
purposes, but their extra cost bars 
them out. 



Cow Pox. Give cure and prevention of 
cow pox ? Is not sulphur considered good ? 

Use sulphur in a dry form. 
Vaseline and sulphur mixed is very 
effective. Mix sulphur with salt, 
and feed to a cow once a week, 
enough to have her get a teaspoon- 
ful of the sulphur. 



The Farmers' Institute Question Box. 



II 



Affection of the Brain. — I have a two-year- 
old heifer that has been aihng for six 
weeks. The trouble seems to be in her 
head. She holds her head down, staggers 
when she walks, and will stand for hours 
in one place without eating. Her horns 
are cold and chipping off. Have been told 
that it is "horn ail," also have read that 
there is no such disease. 

"Horn ail" is a myth. The trouble 
is evidently some brain affection. 
This occurs from a variety of causes 
such as heat of the sun, blows on the 
head, parasites within the brain, 
tumors causing- pressure on the 
brain, etc. They also occur in con- 
nection with many other diseases, 
especially with those of the digestive 
organs. Pressure on the brain may 
often be relieved in the early stages 
by a good active purgative, and ice 
or cold water applied to the head. 
The trouble mentioned having 
existed for some length of time, 
probably an active purgative would 
do no good; but see that the diges- 
tive organs are in as good a state as 
possible, and give a saline laxative, 
or purgative, if admissable — about 
half a pound to a pound of Epsom 
salts, with a little ground ginger, in 
a quart of water. The animal should 
be kept from exposure to the heat of 
the sun. Apply cold water to the head 
and give two or three drachms of the 
bromide of potassium twice a day in 
a little water as a drench, or give it 
in the food, if the animal will take it. 



Effect of Skim Milk.— W\W. not sweet 
skim milk physic calves or constipate pigs ? 

Yes, if fed in excess. Mix butter 
milk with skim milk for calves; for 
pigs mix with it wheat middlings. 
Feed skim milk before it is sour, and 
never feed a young pig corn meal. 



Bull out of Condition.— A three-year-old 
bull was a splendid animal when one year 
old. Since then has never done well; 
was very lousy the last two winters. Has 
not grown well, although fed same as the 
cows, which have done well. 

Give four tablespoonfuls of the 
following powder, mixed with a pint 
of hot water and a gill of molasses, 
twice a day : Powdered extract 
haematoxylon, 4 oz.; powdered 
gentian, 6 oz.; powdered caraway, 
4 oz.; powdered capsicum, i oz.; 
mix. Give gruel and whole flax- 
seed steeped; these should be 
bottled down him three times a day 
in good quantities. 



Skim-milk for Ca/i^es.— What shall I add 
to skim milk to make it the best food for 
calves ? 

A little linseed meal made into a 
jelly. After the calf is four or five 
weeks old feed half a pint a day of 
two parts wheat bran and one part 
linseed meal, increasing the quantity 
as the calf grows older. 



Flies and Wounds.— ^NhaXi^ best to keep 
flies from wounds or other open sores? 

A little spirits of turpentine will 
kill maggots and keep flies out of 
wounds. 



Cottonseed Meal and Health.— V\h^t is the 
effect of cottonseed meal on the health of 
a cow? 

We have fed it to our forty or 
more cows several years, and with- 
out any bad effects. It is highly 
nitrogenous and should not be fed 
too largely; three pounds per day to 
a cow, mixed with some carbon- 
aceous food, such as corn meal, or, 
if you have it, good rich corn ensil- 
age, wnll be found profitable, and 
^/^Z injurious to the cow's health. 



Sore Eyes. —My cattle are having sore 
eyes which discharge, and a white buncii 
forms in one corner; then it spreads all 
over the eye and becomes a bright pink, 
and the eye is entirely blind. 

Give them a dose of physic and 
twice a day open the lids of affected 
eyes and put in some of the follow- 
ing lotion with a camel's hair pencil: 
Argenti nitras, 20 gr.; fluid extract 
opium., I dr.; fluid extract belladon- 
na, I dr.; water, 4 dr.; mix. Your 
druggist will fill the prescription for 
vou. 



Loss of Cud. —What causes a cow to lose 
her cud ? 

Sickness, when her normal condi- 
tion is disturbed. She does not 
raise her food to be masticated. The 
natural conditions are arrested for 
awhile. When they return, or when 
she is relieved of her sickness, she 
will raise her cud, which she does 
at will. 



Fits in Cow. —My cow, three years old. 
had a calf about a year ago, and appeared 
all right. Early this spring I noticed there 
was something wrong, and now she has 
what I call fits, and they grow more fre- 
quent and worse. But she eats well and 
her milk appears all right. 

Bleed her at the neck until you 
get .from two to four quarts, accord- 
ing to the size of the cow. After 
this, put her through the following 
course of medicine: Powd. bella- 
donna, I oz.; powd. nux vomica, i 
oz.; powd. saltpetre, 4 oz. ; powd. 
gentian, 4 oz.; Epsom salts, 2 pounds. 
Mix the whole thoroughly and give 
a heaping tablespoonful three times 
a day. Apply also some turpentine 
and camphor oil to the spine, begin- 
ning at back of horns to middle of 
the back. Do this daily. 



Scours in Calf — A calf, six weeks old , 
has scours. At first discharge was thin 
and watery, then slimy with some blood, 
accompanied with straining. Gave laud- 
anum and catechu with but little effect. 

Give 15 gr. chloral hyd.; i dr. pow- 
dered extract haematoxylon; mix 
with I gill of warm molasses; repeat 
twice a day. The diet should be 
equal parts of sweet milk and flax- 
seed tea at proper temperature. 
After each meal, which should be 4 
times a day, give 5 gr. pepsin and 
10 gr. sub nitrate bismuth. Another 
simple remedy for scours is to mix 
a pint of strong coffee with same 
quantity of hot milk. Give two or 
three doses if necessary. 



Same Food Without Same Results. — In a 
herd of cows, will they all produce the 
same results on the same food ? 

No; every cow has her individu- 
ality. They are not alike construct- 
ed. Some cows use more food in 
support of nervous energy. Nerv- 
ous animals usually require more 
food because they waste more 
energy. 



Eruption on Heifer. — A 2-year-old heifer 
has had an eruption of the skin, which 
appeared when she was three months old. 
Her color is black and white. On the 
white spots the skin is affected, but there 
is no eruption on the black spots. The 
hair comes off, and the heifer is greatly 
annoyed from itching. 

White skin, like white horn, is 
more susceptible to disorder than 
the darker shades. Apply a little of 
the following to the affected parts, 
aud wash it off in three days: Fish 
oil, I oz.; whale oil, i quart; mur- 
curial ointment, i oz.; sulphur, 6 
oz.; mix thoroughly. Do not cover 
more than one-eighth of the animal 
with the dressing at one time. 



The Farmers' Institute Question Box. 



13 



Swelled Jaw. — A heifer was taken with 
severe pain, one side of jaw swelling until 
e3'e was closed. With application of bran 
poultice, eye opened, but jaw continues 
swollen and hard. This heifer has dried 
up and appetite is poor. Is it lump jaw? 

Rub the swelling once a day with 
some of the following- liniment; rub 
it in well: Spirits of turpentine, 6 
oz.; linseed oil, 5 oz.; aqua ammonia 
fort., 2 oz.; mix. Apply Hniment 
mornings and poultice nights. As 
soon as it is fit to open use the lan- 
cet, making a good free opening. 
Then inject equal parts of spirits of 
turpentine and oil daily, and keep 
parts clean. Examine her mouth 
for foreign bodies and decayed or 
broken teeth. 



Period in Milk. —How long should a cow 
be in milk 't Is a long period of rest re- 
qired ? 

Let cows go dry only from four to 
six weeks. There is no necessity 
for a long period of rest. If a 
proper system of feeding is adopted 
it is not necessary for cows to go 
dry but a very short time. Should 
recommend four to six weeks, and 
wouldn't keep a cow that wouldn't 
milk nine to eleven months out of 
the year. 



Lumps on Leg.— A young cow showed 
small, hard lumps on right hind leg over 
femur bone, several months since. The 
largest is the size of a guinea egg and 
softer than the smaller ones. They appear 
to follow a vein; are not painful but dis- 
figures the cow; they number a' out a 
dozen, the same as at first apparently, but 
but much larger in the aggregate. 

Apply golden blister externally 
and give an ounce of the following 
medicine in feed twice a day: Bi- 
chloride of mercury, 2 dr. ; iodide of 
potass, 5 oz.; water, 3 pts.; mix. 



"Foul" Foot. -How should cows afflicted 
with "foul" in their feet be treated? 

The best remedy is cleanliness. 
Once the disease appears it should 
be attended to promptly. Clean the 
foot thoroughly, then wash with a 
solution of carbolic acid and warm 
water. Supplement it with fine tar 
and keep the animal in the barn or 
in a thoroughly dry pasture. The 
disease comes from wet, miry pas- 
tures. Kerosene oil, applied fre- 
quently, is also an excellent remedy. 
Have a can of it always in the 
stables and examine the feet of the 
cows often. 



Abortion in Cows. —I have had three abor- 
tions in my herd of cows within the last 
six or seven months. If I keep a cow that 
has had an abortion from the herd for a 
month or more, will there be any danger 
of abortion m the herd if suffered then to 
run together ? 

When abortion assumes an epi- 
demic form, it requires that the 
affected animals be treated, disin- 
fected and isolated. The pregnant 
cows need preventive treatment 
also. A cow that has aborted should 
not be allowed to run with pregnant 
cows under two months, and should 
be disinfected and washed off as far 
as tail can reach. 



First Milking of Heifer. — At what age do 
you advise beginning to milk a heifer? 

From twenty to twenty-four 
months. Get them into milk as 
soon as possible. Usually, when a 
heifer goes three years before com- 
ing into milk, she will take on the 
beef form and will not develop into 
as good a milch cow as when she 
comes in milk at two years. Begin 
developing her udder when she is 
a calf. 



14 



The Farmers' Institute Question Box. 



Blue Sweet Corn Ensilage.— ^iW this blue 
sweet corn make good ensilage for cows ? 

The very best, if properly grown 
and secured in the silo. It should 
be cut in the field when the ears are 
in "boiling stage," and put immedi- 
ately into the silo, and put in whole, 
not cut, as it is very full of juice as 
sweet as syrup, which easily leaks 
out if the stalks are cut finely. This 
juice turns to acid very rapidly after 
the stalks have been cut. Put in 
whole; there is a much less loss 
from this source as there is less 
leakage. Remember, however, this 
corn must be secured in an air-tight 
silo. Cover with planks a foot wide, 
which are weighted and covered 
with hay or straw. When you want 
to open the silo, remove the straw 
and weights from one plank, turn it 
back, and with a broad axe, cut 
down the pit flush with the edge of 
next plank. The silage is ^ then 
one foot in length, easily handled, 
and the cows will eat every morsel 
of it before touching anything else 
offered them. You will cut and 
feed enough each day, so fed from 
the silo, to prevent any loss from 
exposure. 



Lumps in Udder. — Three weeks after cow 
dropped calf, bag became swollen and 
lumpy. What was the proper treatment ? 

Give one-half pound Epsom salts 
every three days. Mix in drink daily 
I ounce powdered nitrate potass.; 
get one pound of this. Do not feed 
corn in any form. Rub the udder 
twice a day with some of the follow- 
ing: vSpirits camphor, two ounces; 
tincture aconite root, two ounces; 
tincture opium, two ounces; alcohol, 
eight ounces; mix. 



Salting Cows Daily. —Why should cows 
have salt every da3' and what is its province? 

Because in the process of digestion 
food tends to fermentation in the 
stomach, and this becomes a disease 
with them, producing gas and giv- 
ing rise to various disorders, such 
as hollow-horn, hoof-ail, etc. The 
daily use of salt tends to prevent 
this fermentation. Fermentation in 
the stomach causes fermentation in 
the blood, and that is one reason 
why butter will not come. Experi- 
ence with two churnings that had to 
be thrown away, showed a high 
state of putrefaction, because two 
cows strayed and drank from a pool 
covered with frog-spawn, decayed 
weeds, etc. The butter was not 
right for many days after. 



Scouring in Cow. — A cow was taken with 
severe scourmg two weeks after calving. 
Has been fed on cob meal, corn bran, 
wheat bran, clover hay and corn fodder 
in barnyard. Kept in warm stable with 
water constantly before her. How should 
she have been treated ? 

Give 4 drachms of chloral hy- 
drate in one-half pint of water. 
Repeat in 24 hours. Give 3 table- 
spoonfuls of the powder ifi a gill of 
warm molasses two or three times a 
day. Bicarbonate of soda, 4 oz.; 
powdered charcoal, 4 oz.; nitrate 
potass., 6 oz.; mix. Her diet should 
be good oats, hay and bran. 



Feeding Apples.— Can you give us any 
light upon feeding apples to milch cows ? 

There have been some experi- 
ments made which show that apples 
fed in moderation will increase the 
flow of milk and not injure the 
quality. If fed in large quantities 
it destroys the appetite, if in small 
quantities it stimulates it. 



The Farmers' Institute Question Box. 



15 



4 Self-Sucking Cow. — Do j'ou know any- 
thing to cure a cow of sucking herself? 

A thick leather strap about five 
inches wide buckled around her jaws 
just above her nose and filled in 
front with very sharp-pointed nails, 
projecting three inches, with the 
two lower rows driven so as to point 
downward. This is supported by a 
narrow strap over the head, and it 
ought to do the business. Adjust 
the strap over the head so that the 
one around the jaws will not inter- 
fere with the cow's eating and yet 
hang low enough for the nails to 
prick the udder before the cow can 
reach the teats with her mouth. 
Two square frames of hard wood 
to fit around the neck of tha cow 
and joined together with rods long 
enough to keep one frame close to 
her head and the other near her 
shoulders, will prevent the cow from 
reaching her udder, and sometimes 
this plan must be adopted. Also 
smear the teats with something dis- 
agreeable to the cow, say cayenne 
or snuff and lard, so that if she man- 
ages to get her tongue to them the 
bad taste will discourage her. 



Breeding In-and-in. — Do you believe in 
breeding cattle in-and-in ? 

No more than to the second gen- 
eration. The more we do it the 
more we intensify. Ordinarily, 
there is more profit found in native 
herds graded up to three-fourths or 
seven-eighths by good thorough- 
bred butter sires. 



Sore Teats. — What is a good application 
for sore teats ? 

A mixture of tar and lard melted, 
in such proportion as not to be too 
sticky. Apply once or twice a day. 



Scours in Ox.— A valuable ox has the 
scours; does not chew his cud; sweats but 
small amount on the nose; rather damty; 
did eat oats (dry), but now refuses alto- 
gether, eats dry hay and corn fodder, and 
so keeps along, but scours remain. 

Give 2 oz. of spirits of turpentine 
in one pint of raw linseed oil at one 
dose. Then give dose of the follow- 
ing powder in some water, turned 
down the animal three times a day: 
Powdered gentian, i lb.; bi-carbon- 
ate of potassium, 6 oz.; bi-carbon- 
ate of soda, 1)4 lbs.; powdered 
zinziber, 4 oz.; powdered rhubarb, 
3 oz.; mix. Make into 16 powders; 
give one powder as a dose. Such 
cases should be attended to before 
they become chronic. 



Manurial Food Values.— Give the manurial 
valuf» of different cattle foods? 

The following table was prepared 
by Dr. E. H. Jenkins, director of the 
Connecticut Experiment Station: 



Timothy hay 
Clover hay 
Maize - 
Oats - 
Wheat bran 
Pea meal - - - 
Linseed meal. (No.4) 
Cotton seed meal 
Skim milk - - 
Apple pomace 



Nitro- 


Phos. 




gen. 


Acid. 


Potash. 


19.;^ 


7.2 


29 6 


36.6 


13.9 


44.0 


33.8 


14 2 


8.0 


36 2 


16.0 


11.6 


47.4 


60.2 


32 


85.0 


18.2 


19.8 


105.4 


43.5 


30.9 


134.6 


60.6 


a5.8 


12.39 


5.0 


2.8 


4.3 


1.9 


14.3 




Blood Disease. — Some of my cows are con- 
stantly becoming lame in the forward legs. 
The ankle will swell, and then the skin 
will crack; there is a disagreeable, smell; 
the disease slightly resembles scratches. 
The pastures are all diy, so that they do 
not have to go through mud. 

Their blood is out of order. Give' 
them a full dose of general cow 
drink, and three days later half a 
dose, and repeat in four or five days. 
Apply the following ointment to the 
cracks daily: Powdered sulphate 
of copper, 2 oz.; vaseline, 8 oz., mix. 



i6 



The Farmers' Institute Question Box. 



Ox -Warble. —Is the life history of the ox- 
warble sufficiently well known to enable 
us to app]^' a sure remedy against its larvae, 
which produce those disgusting grubs 
found along the baclvs of cattle, especially 
in the spring of the year ? 

We think not, says the Mirror and 
Farmer. The supposed life history 
of the warble or ox-bot fly has been 
found recently to be entirely erron- 
eous. It is similar to, but not the 
same as, hypoderma bovis, so com- 
mon in Europe, the life-history of 
which is not known. The species 
we have to deal with is now known 
as hypoderma lineata, and it would 
seem to be of American origin, as it 
is not known in Europe, nor does 
hypoderma bovis appear to be 
known here. Hypoderma lineata 
has been found in buffaloes, but 
only in a few cases. This may be 
its origin. But, to return to its life 
history. The eggs are not laid on 
the back of the animal, where they 
hatch and thus make their way 
through the skin, as has been sup- 
posed. Later investigations show 
that the eggs are laid on the legs — 
hence in Texas it is called the "heel 
fly" — on the flanks, at the roots of 
the tail and in such places as the 
animal can reach to lick. Thence 
they are licked off, lodge in the 
throat and oesophagus and slowly 
but painfully and surely make their 
way through the tissues to the back 
of the animal, where the larva 
makes a hole through the skin for 
air and becomes encysted to com- 
plete its development to the pupa 
state. Then it drops to the ground, 
becomes a fly and begins its dis- 
gusting work. No practical remedy 
is known. 



Partial Soiling.— What is thought of par- 
tial soiling ? Are peas good for the purpose? 

Some farmers supplement pas- 
tures with oats and peas and clover. 
First, oats and peas, then the second 
cutting of clover. Also feed oats 
and peas in winter. Peas belong to 
clover family, and take nitrogen 
from the atmosphere; they, there- 
fore, do not exhaust the soil. Sow 
about a bushel and a peck each to 
the acre. 



Lice on Cattle.— How may cattle be rid of 
lice ? Is carbolic good ! 

Mix two pounds lard and half 
pound sulphur. Apply to hair and 
skin especially along the back with 
a stiff brush. Wash or spray the 
stables with one part of carbolic 
acid in 50 parts warm water. Three 
parts kerosene to one part lard 
makes a good application for lice. 

Silage as Milk Ration. — Would you recom- 
'niend silage alone for milch cows ? 

No. Add cotton seed meal and 
wheat bran mixed, and a small 
ration of good hay at noon. Five 
or six pounds are enough of the hay. 
The cottonseed meal and bran 
should be fed separately from the 
silage, and fed for the purpose of 
balancing the ration. 



Abortion Feared. — A large Jersey cow 
aborted last year. Is she more likely to 
again than though she never had? What 
treatment and rations would you advise ? 

Many cows abort but once, but it 
is considered that a cow that aborted 
at the last pregnancy is predis- 
posed to abortion during the next 
one. The diet may be of the ordi- 
nary — avoiding any peculiar kind 
such as flaxseed, cottonseed, etc. 



The Farmers' Institute Question Box. 



17 



Lumpy Jaw. — Is there any remedy for 
lumpy jaw other than a surgical opera- 
tion? 

Until recently there was supposed 
to be no other remedy. But in March 
1892, an important contribution to 
our knowledge of this subject was 
made by M. Nocard, of the Alfort 
Veterinary School, in communica- 
tion to the French Central Society of 
Veterinary Medicine. He showed 
clearly that the actinomycosis of the 
tongue, a disease which appears to 
be quite common in Germany and 
is there known as '^vooden-tongue," 
could be quickly and permanently 
cured by the administration of iodide 
of potassium. Experiments were 
made on cattle with lumpy jaw with 
excellent success. The size of the 
dose depends somewhat on the 
weight of the animal. M. Thomas- 
son gives a drachm and a half of 
iodide of potassium daily in one dose 
dissolved in a pint of water until 
improvement is noticed, then he 
decreases it to one drachm. M. 
Godbille has given as much as four 
drachms (half an ounce) in one day 
to a steer, decreasing the dose half 
a drachm each day until the dose 
was one and one-fourth drachms, 
which was maintained until the 
twelfth day of treatment, when the 
steer appeared entirely cured. M. 
Nocard gave the first day one and 
one-half drachms in one dose to a 
cow ; the second and succeeding days 
a dose of one drachm in the morning 
and evening, in each case before 
feeding. This treatment was con- 
tinued for ten days, when the animal 
was cured. Dr. Norgaard gave two 
and one-half drachms dissolved in 
water once a day for three days. He 



then omitted the medicine for a day 
or two, and continued it according 
to symptoms. These examples of 
of the treatment as it has been suc- 
cessfully administered by others will 
serve as a sufficient indication for 
those who wish to test its qualities. 



Tuberculosis.— About a year ago one of 
my cows commenced coughing and lost 
flesh steadily until she died. She was at. 
first giving a good supply of milk, but 
went dry last summer. Can you tell what, 
the trouble was? 

The description given indicates, 
that the cow died of tuberculosis, a. 
disease that is frequently met with 
among cattle that have been closely 
inbred. It is regarded as incurable, 
and care should be taken to prevent 
its appearance, by not breeding from 
any animals showing a tendency in 
that direction, as it is hereditary. 
Medical authorities assert that the 
milk from cow^s affected with this 
disease is very unhealthy for child- 
ren, and, it is also claimed that the 
use of milk, or meat, from such 
cattle is a cause of consumption in 
the human family. 



f/Ve Good Points in a Cow. —Name some 
good points of the dairy cow? 

If you can find these five points in 
a cow, she will usually have the 
power of paying for her board and 
leaving a profit for her owner. We 
name them in the order of their 
value: i. Long, large udder, broad 
and elastic. 2. Soft, mellow skin, 
covered with ''mossy" silky hair. 
3. A large barrel with broad ribs, 
wide apart, and very firm muscles in 
the abdomen. 4. Broad loins with 
long rumps and lean hips. 5. Long 
neck, clean cut face and large eyes. 



i8 



The Farmers' Institute Question Box. 



Drying off Cows. — How can we stop a cow 
:froni giviug milk, when we want to dry 
5ier off ? 

If we had a persistent milker I 
M^ould not attempt to dry her off. 
"There is danger in her losing a part 
'of the udder. We lost two cows by 
-attempting to dry them off. Starva- 
tion food may effect the result, but 
is a bad remedy Stop milking her; 
do it abruptly. Do not endeavor to 
do it by partly milking, every day or 
two. After stopping the milking 
allow them to go a few days then 
milk them out. Once or twice re- 
peated will bring the desired result. 
But the cow must be carefully 
watched. Mr. Powell says: There 
is no necessity for drying off a cow, 
if she is disposed to keep right on 
giving milk. If one dries off, it is 
because of her nature. Six weeks is 
a long enough time for a cow to go 
dry. By judicious feeding a cow 
may be stimulated into giving milk, 
unless she has an inherited tendency 
to dry off early, to within six weeks 
or two months of calving. 

Hydrophobia in Cow. —Please give symp- 
toms of hydrophobia in cow ? 

Loss of appetite, restlessness, ex- 
citability, muscular twitchings or 
tremblings, flow of saliva from the 
mouth, difficulty in swallowing, 
hallucinations. Later, excitement 
greater, paroxysms, eyes stare, 
pupils dilated, animal bellows, 
rushes at imaginary or real objects. 
The voice becomes changed, the 
animal works its jaws, foams at the 
mouth, eyes stare, countenance is 
haggard, the fore feet paw and throw 
earth over the shoulders. There are 
many other symptoms, and some ani- 
mals omit certain ones given here. 



A Hard Milker.— I have a cow that is a 
hard milker. Can you suggest any way 
by which this can be remedied ? 

The trouble is probably due to a 
thickening of the walls near the end 
of the teat, perhaps caused by the 
pressure of milk, which resulted in 
some inflammation at that point. 
This may be helped by gently dilat- 
ing the orifice of the teat once a day, 
using a small probe for the purpose. 
This may be made of gutta percha, 
or silver, and should be oiled before 
it is used. Small, tapering wooden 
plugs may also be used for this pur- 
pose. The dilating should be done 
very carefully to prevent injury to 
the teat. 



Cotton and Linseed Meal. — What is the 
feeding value of cotton and linseed meal ? 

Cottonseed meal is worth about 

$24 per ton as a food and $27 as a 

manure. Linseed meal is worth 

about $19 per ton as a food and $24 

as a manure. 



Farrow Cows Unprofitable.— Aro. farrow 
cows as protltable to make butter from as 
are new-milch? If not, why not? 

No; the milk of farrow cows is 

much more viscous, and the butter 

fats will not come up as they will in 
new milk; nor is its churnability as 
great. Besides that loss, the farrow 
cow's milk does not produce as good 
butter as does that of the new-milch 
cows. 

Poultice for Sprains. — How shall one make 
a poultice for sprains, bruises, etc? 

Use bran or flaxseed meal. Put 
on boiling water, cover up closely, 
and allow slow steeping, which 
brings out more fully than any other 
method the medicinal qualities. But 
if the steam is allowed to escape, 
short steeping is better than long. 
Apply poultices as warm as the hand 
can be kept in them for a minute 
or more without pain. 



CHAPTER 11. 

FeediMig a^xxcl Food R£i>tions« 



Bran Mash. — Give recipe for a good bran 
mash. What is the proper consistency ? 

A bran mash is made by turning 
boiling water over good, sweet bran, 
and covering it up so that it may 
retain its heat as long as possible, 
which, in a wooden pail with a 
wooden cover fitting closely, and 
then wrapped around with a woolen 
blanket, or buried in the hay to pro- 
tect from outside air, it will do for 
several hours. It is better that the 
water should be actually at the boil- 
ing point when turned on than 
simply scalding hot, and it should 
be only stirred enough to thoroughly 
mix all the grain with the water. It 
makes the grain more easy to digest. 
Mashes of other grains are used for 
various purposes, as well as bran 
mashes, and they may be either soft 
or stiif mashes, according to the 
amount of water added. If desired 
to loosen the bowels, they should be 
made soft. If simply to give neces- 
sary nutrition in a digestible form, 
not likely to irritate the stomach, 
there should be as little water as 
possible to thoroughly wet the grain. 
In other words, they may be all the 
way from a porridge to a thick 
pudding that will crumble between 
the fingers, and usually they should 



be given while as warm as they can 
be comfortably eaten. If needed in 
haste, it must be allowed to cool 
more rapidly, but the longer the 
process the better the result. If it 
must be cooled rapidly for immedi- 
ate use, stir constantly, so as to 
keep the heat alike in all parts. 



Feed for ^feers.— What shall we feed 
steers weighing about fourteen hundred, 
besides timothy hay, when we want them 
to eat all the hay thej'^ will? 

Feed each steer a quart of linseed 
meal (old process) night and morn- 
ing. This will not fill them up, but 
it will make digestion more active, 
and make the steers healthy. Water 
them three times a day. 



Fattening Steers. — Will you give a good 
ration for fattening steers, the same to be 
composed of corn ensilage, clover hay, 
corn meal and cotton seed meal ? 

The proper combination of these 
foods would be: Ensilage 40 lbs., 
clover hay 5 lbs., finely-ground com 
meal 10 lbs., cotton seed meal 3 lbs. 
This combination would give 2.74 
albuminoids, 14.04 carbohydrates, 
0.90 fat. Prepare the above ration 
for three feeds. Young steers will 
gain more rapidly than old ones. 
The gatn should be three pounds per 
head per day for 100 days or more. 



20 



The Farmers' Institute Question Box. 



Feeding Straw.— WhaX shall I feed with 
a large quantity of straw to cows coming 
in in March ? 

We must first take into account 
what the straw is. Straw is a car- 
bonaceous food, and cows must eat 
a large amount of it. Other foods 
should be fed of a nitrogenous 
nature; those which go to build 
up the structure of the body and 
develop muscle, bone and blood. 
The straw's ofhce is to make heat 
and fat if the animal can eat enough 
of it. She should be kept in a good 
condition, especially if she is pro- 
ducing. Wheat straw has one part 
of albuminoids to 40 of carbohy- 
drates. A well balanced ration 
should be about i to 5 ; therefore to 
properly balance the straw, linseed 
meal, cotton seed meal, wheat bran 
and ground oats should be fed. The 
latter is in proportion of i to 6. 
Would recommend linseed meal, and, 
if the cows are producing milk, cot- 
ton seed meal, enough to properly 
balance the ration. Early cut clover 
hay should be fed. 



Oil Meal for Calves. — Is there any profit in 
feeding oil meal to calves ? 

It depends upon the value of the 
calf. Oil meal and wheat bran mixed 
and fed properly — that is, dry — and 
the calf given sweet skim-milk and 
a little clover hay, will be found 
profitable. Give them "rowen" or 
young hay, well cured and cared for. 
Feed the skimmed milk before the 
grain, and feed it warm. Put the 
dry meal, or both mixed, in the calf's 
box, and allow him to have all the 
time he needs to eat it. Do not wet 
it; the saliva in the mouth will wet 
it sufficiently for that purpose. 



Ration for Bull. —I want a ration that will 
keep a three-year-old bull in good condition 
for service. I have turnips, carrots, 
mangolds, peas, oats, etc. 

This requires a ration light in fats 
and strong in albuminoids. Grind 
10 bushels oats and 12 bushels peas 
finely together, and a small quantity 
of turnips, mangolds or carrots will 
be advantageous in keeping the 
digestive organs healthy. You may 
make the following combination: 
12 lb. cut hay, 12 lb. pulped turnips, 
10 lb. peas and oats ground together. 
You will have of albuminoids 2.21, 
carbohydrates 11.00, fat 0.39. Mix 
the ground grain thoroughly with 
the cut hay. 



Rye as a Cattle Food.— Is rye a good grain 
for feeding to cows ? 

Clear rye grain is a poor food for 
cows. Even mixed there is some 
danger in feeding it to valuable 
cows, on account of the smut or 
ergot it may contain; and for butter 
it is not good food. Two pounds of 
cotton seed meal a day to a 700 lb. 
cow, together with from four to six 
pounds of shorts, makes almost a 
perfect food. Green rye is not profit- 
able for forage, and there are only 
three or four days that a cow will 
eat it. Oats and peas, grown to- 
gether are excellent for cows on 
going to grass. 



Fattening Farrow Cows. — What is a good 
ration to fatten farrow cows while giving 
milk? Have plenty of corn fodder but 
would have to buy everything else. 

Try the following: 14 lbs. cut corn 
fodder, 7 lbs. cob meal, 4 lbs. oat feed, 
3 lbs. rew process linseed meal. 
In this there will be 2.05 albumi- 
noids, 11. 40 carbohydrates, 0.67 fat. 
This should produce a rapid gain. 



The Farmers' Institute Question Box. 



21 



Carbonaceous and Nitrogenous Foods. - 
State which foods are carbonaceous . and 
which nitrogenous. 

Cattle foods are classed as car- 
bonaceous and nitrogenous, the 
former of which corn is the princi- 
pal one employed, produces chiefly 
heat and fat; there are scarcely no 
milk-producing forces in it, nor is its 
fertilizing energy of any great value. 
Living on heat its function is to 
produce heat in the animal struct- 
ure; therefore, don't feed a milch 
cow any more corn than will serve 
to balance her ration properly. The 
nitrogenous foods are those rich in 
albuminoids, and which produce 
muscle, and, therefore, milk. They 
are oats, wheat bran, cotton seed 
meal, linseed meal and some others. 
These foods not only produce the 
most and best milk, but they are 
the best to promote growth in the 
young animal. Clover, if cut in 
season, and perfectly cured and saved, 
forms an almost perfect ration. 



Clover for Milch Cows. — Which variety of 
clover is best for milch cows, and at what 
stage of maturity should it be cut ? 

Combine two kinds, the large red 
and the alsike; they produce best 
results; the cows respond to this feed 
better in the spring. Cut it just as 
the blossoms begin to appear. Wait 
till the dew is off, then cut and put 
it into the mow the same day, hav- 
ing the mow tight and keeping the 
barn doors shut. 



Barley Meal. —What are the effects of feed- 
ing barley meal for butter production? 

Barley meal is a carbonaceous food 
and should not be fed alone. Feed 
it in connection with wheat bran or 
middlings, half-and-half by weight. 



Drying-off Ration. — I have a herd of 
Guernseys and grades that have been well 
fed and are due to calve in from ten to 
twelve weeks. I want a ration that will 
dry them off. Could buckwheat bran be 
used in the ration ? 

While wheat bran would ordi- 
narily be recommended yet buck- 
wheat bran with some ground oats 
might be used. Try this : Corn 
ensilage 30 lbs., cut hay or straw 
6 lbs., ground oats 2 lbs., buckwheat 
bran 3 lbs. To the cows that now 
give most milk, give also i lb. cot- 
ton seed meal. Mix the grain ration 
evenly with the coarse fodder. Give 
above amount in three feeds. 



Feeding Young Calf. — What is the best way 
to rear a calf after it is taken from its 
mother ? 

As soon as it is dropped, take it 
away and allow it to go 24 hours 
before feeding it. Then give it the 
mother's milk. When old enough to 
eat hay give a little oil meal and 
sometimes a little cotton seed meal; 
then tuni out to grass. Cut oats 
when in the "milk" and cure them 
as hay, then give one feed a day of 
hay and two of oats. If there are 
not enough oats in the mess, supple- 
ment with oil meal. 

When to Feed. — How often and in what 
quantities should food and water be given 
to maintain the animals in the best and 
most healthful condition ? 

If possible, water should be kept 
111 reach of the cow, also salt. Feed 
as much food three times in 24 hours 
— at 6 a. m., 12 m., and 6 p. m. — as 
the cow will eat without waste and 
properly digest; effect, nutritious 
and wholesome milk will be pro- 
duced if the cow is from good stock. 



22 



The Farmers Institute Q^uestion Box. 



4 Milk Ration. —Would like a ration for 
good milk, which I wholesale, to include 
malt sprouts and brewers' grains, with 
cornstalks and hay. 

You will find the following a 
proper combination : lo lbs. cut 
cornstalks, 6 lbs. cut hay, 35 lbs. 
brewers' grain, 4 lbs. malt sprouts, 
6 lbs. beets. This is a well-balanced 
milk ration and besides producing a 
liberal yield of milk it should keep 
cows in good condition. Here is 
another combination with different 
foods which will produce a good 
milk yield : 15 lbs. corn tops, 5 lbs. 
clover hay, 2 lbs. corn meal, 3 lbs. 
bran, 3 lbs. cotton seed meal. From 
good cows this ought to produce a 
maximum, milk yield. You could 
increase the clover hay to 8 lbs., re- 
duce corn tops to 8 lbs., with 4 lbs. 
bran, 3 lbs. cotton seed meal and 
■use no corn meal. The ration is for 
three feeds. Or use a ration of 50 
lbs., corn ensilage, 8 lbs. cotton seed 
hulls, 5 lbs. wheat bran, 3 lbs. cotton 
seed meal. Proper mixing is im- 
portant. Another ration to include 
brewers' grains and ensilage is this: 
Ensilage 40 lbs., mixed hay 6 lbs., 
brewers* grains 30 lbs., bran 3 lbs. 
This ration is better adapted to 
cows nearly dry or that are fresh in 
milk. A good day's ration for ordi- 
nary-sized Jerseys would be 10 lbs. 
mixed hay, 3 lbs. oat meal, 5 lbs. 
cob meal, 2 lbs. cotton seed meal. 



When to Water Cows. —Which is best, to 
water cows before or after feeding grain ? 

After; never feed wet grain to a 
ruminating animal; the animal wets 
the grain with saliva; without saliva 
there can be no digestion. This is 
an important matter. 



A Butter Ration.— 1 would like some good 
butter rations; please name two or three ! 

Here are two: (i) Ensilage 40 
lbs,, cut hay 6 lbs., corn meal 3 lbs., 
wheat bran 4 lbs., new process, lin- 
seed meal 4 lbs. (2) Grind an equal 
weight of corn and oats together and 
with them make up the following 
ration: 15 lbs. clover hay, 9 lbs. 
ground corn and oats, 2^4 lbs. lin- 
seed meal. The butter produced 
will be rich in butter fat. Clover 
hay is a good basis. The fat in this 
ration comes mostly from the clover, 
corn and oats. 

Sugar Beets. — Would you advise the feed- 
ing of sugar beets to milch cows? 

They are a grand food for cows, 
but something else should be fed 
with them, as they contain too large 
per cent of water and sugar. Add 
nitrogenous foods. 

Grain in Winter or Spring. — Which season 
is preferable in which to feed grain, late 
fall or spring ? 

If but one, in the fall. A cow 
started rightly in the fall is half 
wintered. Would feed in both fall 
and spring, both ends of the winter, 
if we could not feed every day dur- 
ing winter. 



Cotton Seed Meal. —How much cotton seed 
meal is advisable to give on commencing 
to feed it ? 

Half a pound a day, in two feeds. 
Begin slowly and increase gradually. 
Would not feed more than three 
pounds; some feed only two; it is 
not suited to young animals. Feed 
oil meal or wheat middlings. Do 
not feed an animal under six months 
of age, corn meal; linseed meal is 
best. Ground oats make a splendid 
food for milk production. 



IHE pARMrirs' Institute (JuESTiOiN jdux. 



23 



Comparison of Food Values.— E.o\y do the ' g-ood time. 
the scientific writers get at the values of ^-^jg 
different articles as food ? 

The basis of comparing food val- 
ues commonly used, is to add the 
.digestible fat to the digestible albu- 
minoids and multiply the same by 
4^ cents per pound and then multi- 
ply the carbo-hydrates by .9 cents 
per pound, says the Country Gentle- 
man. These products, added to- 
gether, represent the values of a food. 



DIGESTIBLE NUTRIENTS 



KIND OP FOOD. 



= -§:^tfi ^• 



<1 






Malt sprouts 18.82152.95} 0.88 I 5 67 

Cottonseed meal ;15.75 2'.25 0.U8 j 7.25 

Wheat bran.. 11.72 44.6(5 2 58 i 5.68 

Rye brau_ 12.00 48.98 1.48 .3.68 

Wheat middlings .ill. 60 48.87, 2 68 3.18 

Clover hay | 7.82 40.25! 149 . 6.10 

Timothy hay ! 3.67 41251 1.03 1 4.06 



> 



1.33 
2.25 
1.02 
1.02 
1.00 
0.77 
0.62 



These comparative values mean 
that when each food is used in proper 
combination or proportion in a 
ration it has this comparative value. 
Carbohydrates are cheap, for many 
kinds of food are composed of carbo- 
hydrates, but albuminoids are in 
much smaller proportion in most 
foods than are required for a well- 
balanced ration. Therefore a food 
rich in albuminoids, like malt 
sprouts and cottonseed meal, has a 
higher value to balance carbohy- 
drates in other foods. Yet these 
richer foods do not cost in market 
what they are supposed to be worth 
in comDarison. 



Millet for Fodder. — When should millet be 
sown, what soil is best, when should it be 
cut, etc? 

Millet may be sown any time after 
the weather becomes warm, as cold 
checks the growth and turns the 
leaves yellow, and m.ay destroy the 
young plants. Early in July is a 



It cannot be too hot for 
tropical plant. It requires 
good soil, as it is a rich food. Half 
a bushel of seed per acre is as much 
as is required, but not too much, as 
thick sowing makes a better and 
finer hay. It matures for cutting in 
two months, and is best cut when 
the blossom is nearly over and 
before the seed forms, when the 
stems become hard and less nutri- 
tious for feeding. Good millet hay 
is worth fully as much as timothy or 
clover, and is eaten with avidity by 
all kinds of stock. As it is rich in 
the elements of flesh it is excellent 
fodder for working animals. Oxen 
do well on it, and it is a good milk- 
making food for cows. The hay 
cures quickly. When cut in the 
morning and spread soon after, it 
may be put up in cocks in the after- 
noon, and two da5^s in this condition 
will cure it fit for the mow or stack. 
It is not apt to mold, and keeps well 
during the winter, heating but lit- 
tle and soon cooling down safely. 
The yield on good land may easily 
be three tons to the acre, and it will 
produce generally a half more than 
timothy under like circumstances. 



Regular Salting of Cows. — Does the regu- 
lar salting of cows make any difference In 
the product? 

Experiments in that line show 
that if cows are not salted regularly 
they lose fourteen to fifteen per 
cent, in quantity of milk and in 
churning the cream from such milk 
it takes about one-third longer time 
to churn the milk of cows which 
have been deprived of salt than 
those w^hich have had free access to 
it and thereby cause a great loss to 
dairymen. 



'V^T' 



r-n-rj— s. xviviViiLKb INSTITUTE V/U.r3-x xOiN iSujs.. 



Salt in Fattening.— Is it better to place 
rock salt in manger for fattening cattle, or 
to mix common salt with the feed? If the 
latter, how much per da}' to 1000 lb. cattle ? 

It is a good idea to place rock salt 
within reach of fattening cattle, as 
they are not likely to take more than 
they need; or it may be mixed with 
the food, in which case two or three 
ounces of salt is* sufficient, amd may 
be mixed in the ration for each ani- 
mal per day. This is usually done 
where it is not convenient to place 
salt within reach. To begin with, 
it would be better to use, if mixed 
in the ration, the smaller quantity 
mentioned. Fattening cattle do not 
need so much salt as milch cows. It 
may be considered merely as an ap- 
petizer. The skilful feeder will al- 
ways consult, to some extent, the 
taste of his animals. E. W. Stewart 
says he has often found a profit in 
giving a small amount of flavoring, 
in the form of cheap molasses. A 
gill of cheap molasses, dissolved in 
a quart of water mixed into the ra- 
tion, will cause it to be eaten with a 
greater zest. 



Succulence of Foods— HsiS corn siloed 
any greater nutritive value than when 
cured dry? 

While chemical analysis may not 
show any more nutritive value in 
corn ensiloed over the same cured 
and fed dry, yet the effect of the 
succulence or moisture in the ensil- 
age produces a much better result 
for the grain fed with it. The effect 
upon milk produced by succulent 
foods fed with those that are highly 
concentrated, is to develop to a 
higher degree those properties in 
the solids and fats that give high 
color and fine aromatic flavor to the 
butter made from them. 



Hominy Meal. — Please state what are the 
elements of hominy meal and its compara- 
tive value for milk with other corn^meal 
and other feeds ? 

The following is the average of 
eleven analyses of hominy meal: 
Water 11:14; ash 2.50; albuminoids,' 
9.85; fibre, 3.59; other carbohy- 
drates, 64.49; f^^> ^•43- Digestible 
nutrients: Albuminoids, 7.68 car- 
bohydrates, 51.06; fat 5.31. The 
following are the digestible nutri- 
ents of corn meal: Albuminoids, 
8.4; carbohydrates 64.8; fat, 4.8. It 
will be seen that corn meal has 
nearly i per cent, more albuminoids 
and 13 per cent, more carbohydrates 
and a little less fat. 



Malt Sprouts as Feed, — Give opinion of 
malt sprouts as food for dairy stock? 

Would not feed them; they pro- 
duce an increased yield of milk, but 
butter made from them is of inferior 
quality. They are a good food for 
young or fattening animals, but unfit 
for butter production. Dairymen 
have experimented with them and 
found the result on the loss side of 
the account. 



About Mangel Wurzels.— How should 
mangels be stored for winter use ? Does 
freezing injure them ? 

Mangel wurzels are spoiled by 
freezing, and they should be gath- 
ered before the prevalence of a con- 
tinued sharp frost, usually at the 
north early in November. In the 
absence of cellar room (which is best) 
they may be stored in heaps or 
shallow pits covered with eight or 
ten inches of compact straw and six 
inches of earth beaten smooth; and 
ventilation should be provided at 
the apex of the heap by crowbar 
holes filled with wisps of straw. 



The Farmers' Institute Question Box. 



25 



Uiilizing Oat Straw. — How can straw be 
best utilized in the raising of live stock? 

On this subject Prof. Sanborn 
says : "I have found after a long 
trial that clover and straw will make 
as much growth as timothy hay; 
100 lbs. each of straw and clover 
hay contains more protein than 200 
lbs. of timothy. While ordinarily I 
do not attach much importance to 
the so-called protein necessities of 
stock, as a good ration can scarcely 
be made up that does not contain 
enough of it, yet straw is so deficient 
in protein that the great excess of 
protein in clover over that of timo- 
thy hay gives to clover with straw 
an abnormal value. This protein 
need of straw can be supplied by 
bran, cottonseed meal, blood or by 
several other foods. I find that oat 
straw and two pounds of cottonseed 
meal and two more pounds of any 
good concentrated food will, when 
added to 18 to 20 pounds of straw — 
oat straw — make as much growth as 
25 pounds of timothy. Straw or 
corn fodder I regard as of fully 
three-fourths the nutritive value of 
timothy hay. Its defect is the lack 
of palatableness, as it will not be 
eaten in sufficient quantity unless 
skillfully used." 



Cottonseed Hulls. — What is the feeding 
value of cottonseed hulls ? How many 
should be fed to milch cows ? 

Cotton seed hulls is composed 
simply of the shuck of the cotton- 
seed; it has a little higher feeding 
value than oat straw. It is now in 
some cases ground fine, and is called 
cottonseed bran. In the South it is 
fed to some extent in place of course 
fodder, or it is fed with hay or corn 
odder. It would be more valuable 



if the hulls were ground fine, be- 
cause more of it would be digested. 
The digestible nutrients of cotton- 
seed hulls as near as can be deter- 
mined, without a feeding experi- 
ment, is, albuminoids, 2.10; carbo- 
hydrates, 40.00; fat, 0.79. About 6 
pounds of this might be fed to milch 
cows in place of so much hay. Tne 
hulling machines which separate the 
shuck from the cottonseed, do not 
usually break the seed, but if por- 
tions of the seed were mixed with 
hulls, that would increase the value. 



Beans as Food. — What is the value of com- 
mon white beans as milk food ? 

Mr. E. W. Stewart says that sound 
common white beans, when ground, 
are very valuable food for m.ilch 
cows, because of their very nitrogen- 
ous character, being well adapted 
to balance strongly carbohydrate 
foods. Analysis gives beans the 
following digestible nutrients in 
each 100 pounds: Albuminoids 23 
lbs., carbohydrates 50 lbs., fat 1.04; 
value per 100 $1.50 in a properly 
balanced ration. The bean is too 
rich in albuminoids to be fed in 
large quantity, but it will make a 
most excellent balance for fodder 
corn, corn meal and straw. The 
following is one combination: 16 
lbs., corn fodder, 5 lbs. bean meal, 
6 lbs. corn meal, 4 lbs. wheat bran. 
The nutritive ration is one to six. 
This is a full ration for cows in full 
flow of milk, and very cheap, the 
grain costing only 12 cents per day. 
It will be seen how deficient the 
bean is in fat, but corn meal bal- 
ances this. Here we have a fodder 
with poor albuminoids, and yet we 
are able to balance it with 5 lbs. of 



20 



ihE rAKiMERS' Institute QuESTIuiN Box. 



beans. It will be found that the 
bean is an excellent food to keep up 
the condition of the cow. Prof. 
Horsfall, one of the most advanced 
dairymen England has ever pro- 
duced, was accustomed to teed 2 lbs 
of bean meal per day regularly to 
each cow, as he said, to keep up her 
condition. 



Green Corn for Soiling.— Jlave seen it 
stated that green corn tor soiling cows does 
not increase flow of milk, and if fed on it 
alone will eventually dry up the milk. At 
what stage of growth is green corn the 
best for soiling milch cows ? 

Green corn for soiling cannot be 
used as a sole food for milk. It does 
not contain the nutritive elements in 
the proper proportion to produce 
milk. It should be used to keep up 
the flow of milk on a scant pasture. 
In this case the grass, although 
scant, furnishes the elements which 
the corn lacks, and the green corn 
furnishes the carbohydrates which 
enables the cows to keep up their 
flow when otherwise they would fall 
off in their milk. Green corn is an 
excellent aid in soiling, but it must 
always be fed with more nitrogen- 
ous food. Those who soil their 
animals endeavor to have good 
second crop clover to feed with it, 
or perhaps green oats and peas or 
green millet, or lacking any such 
crops, they feed green corn with a 
few pounds of bran. Green corn is 
most nutritious when in full tassel, 
and as a soiling crop this is the best 
stage to cut it. It is a good idea, if 
practicable, to take green corn, 
second crop clover or green oats and 
peas or millet and run through the 
cutter together, and this mixture of 



green food fed with a little bran or 
middlings would keep up as good a 
flow of milk as the best pasture. 



Feeding Pumpkins.— Is it a good plan ta 
feed pumpkins to milch cows V 

Pumpkins are composed largely of 
water, yet contain considerable 
sugar,_^both of which are calculated 
to increase the flow of milk. The 
greatest objection to feeding them^ 
is that the cows are allowed to eat 
too many at one time, thus taking 
too much water and sugar, and over- 
taxing different organs. While 
pumpkins are very nutritious they 
should be fed with care. One good 
way is to feed with them some 
absorbent feed, such as wheat bran, 
or chop feed of almost any kind. 
Pumpkins should be cut into pieces 
small enough to be easily eaten by 
the cow. This may be done very 
readily with a heavy corn-cutter. 
After being cut up they should be 
mixed with the dry feed. The cows 
will thrive better and yield more 
butter, and there will be less water 
in the milk. When fed in small 
quantities or only occasionally it is 
not necessary to remove the seeds, 
but when fed in large quantities and 
continuously the seeds have a diu- 
retic effect that might not prove 
beneficial. 



Boiling Potatoes. — Would it pay to boil 
potatoes to feed to milch cows, instead of 
feeding them uncooked? What value 
have they for feeding raw or cooked ? 

It depends upon what quantity of 
potatoes are fed per day, whether it 
will pay to cook them for cows. And 
it may be further said that if cows 
are fed upon dry hay, 4 quarts of 
potatoes per day would be advan- 



J. njt X AixMtKb INSTllUiE V^Ll:.oxx^^. j-.v^-">.. 



tageous, fed crushed but raw; be- 
cause raw potatoes would act as a lax- 
ative, prevent any ill effects of dry 
fodder, and probably assist in the 
digestion of the hay. Another point 
may be made that if one is feeding 
bran to his cows, he might feed 4 
quarts of crushed raw potatoes 
mixed with 2 or 3 quarts of bran, 
night and morning, or i peck of po- 
tatoes with 4 or 6 quarts of bran per 
day. In this case there would be a 
more complete digestion of both po- 
tatoes and bran, because of their mix- 
ture together. If he desired to feed 
more than this per day, they should 
be cooked, mashed and mixed with 



cut hay before feeding. To explain 
the value of cooked potatoes, we es- 
timate the dry food in the cooked 
potato as equal in value, per weight, 
to corn meal, and as the dry food in 
60 pounds of potatoes would be only 
15 pounds (the potato being 75 per 
cent, water), if we estimate corn 
meal as being worth i cent per 
pound, then cooked potatoes would 
be worth 15 cents per bushel. Per- 
haps we might properly make a 
slight allowance in favor of the po- 
tatoes over corn meal, for its effect 
in helping the digestion of other 
food. This is the opinion of a wri- 
ter in the "Country Gentleman." 



'^^^^^' 
"^^, 









CHAPTER III. 



Tl:ie D^ir-y: IMCilk a^ncL Butter*. 



Absorbing the Sa/t. — Will butter absorb 
more salt than necessary to preserve it 
through the summer? 

If butter is worked so dry that it 
will not dissolve the salt and salt is 
mixed through it in this state it will 
contain too much salt. As salt is 
usually put into the butter or mixed 
with it while it has a large ampunt 
of water in it, the salt is formed into 
brine and so worked out. If the salt 
all dissolves while the butter is being 
worked, it will not impart an undue 
salty taste. Salt does not preserve 
butter, but it gives it a flavor most 
people like. When salted, an ounce 
to the pound, it does not retain this 
amount. We salt butter to season 
it. An increase will not preserve 
it, but it may make it, as explained, 
too salt for good taste or flavor. A 
small quantity is as good as a large 
amount, so far as preservation is con- 
cerned. The salt coats the butter 
granules or is distributed in little 
pockets of brine. It does not pene- 
trate the butter, and is not absorbed. 



Warming Af ///:.— Will it not take consider- 
able lukewarm water to warm milk or 
cream ? 

Yes. Have the water at no de- 
grees and then it will not take so 
much. • Stir the milk and cream 
while the water is being poured in. 



Best Churn. — What kind of churn is best? 
Concussion or pounding churns 
butter; therefore any churn that 
produces concussion, whether it be 
a swing, box or barrel churn, is the 
proper one to use. There are over 
4,000 patterns of churns in this 
country, but the man who hit upon 
the concussion plan did the busi- 
ness. The concussion churns are 
all good, but their work will be 
defective unless they are properly 
used. All the butter fat in the 
cream will not be recovered by any 
churn, if it is filled nearly full, nor 
will it recover the fat if the cream 
has been improperly ripened, mixed 
or otherwise treated. 



Pan Filled or Half Filled. — Which will give 

the best results in cream, a pan filJed or 
half tilled, with milk? 

The pan that is but half filled. 

Fill a pan half full of milk, then add 

another third of cold water. Set the 

milk at 98 degrees, or as near so as 

you can, and have the water as cold 

as you can get it. More and quicker 

creaming will result. 



Churning Daily. — Would it be policy for a 
man with a small dairy to churn daily? 

Yes, if he has cream enough. 

Holding cream after it is ready to 

churn will injure the product. 



The Farmers' Institute Question Box. 



29 



Aerating Milk.— Is it of any advantage to 
milk to aerate in the stable where the 
cows are ? 

No; on the contrary, it would in- 
jure it. If we are to aerate milk, w^e 
must do it in pure air. Exposing it in 
the stable would certainly add injury 
to it, by coming in contact with the 
foul air. When milk is warmer than 
the surrounding air, it is absorbing 
odors, if there are any to absorb; 
and milk warmed up to normal heat 
in the cheese factory will absorb foul 
odors from a whey vat, if it is near 
enough to contaminate it. There- 
fore, the necessity of enforcing the 
law of absolute cleanliness in the 
factory as w^ell as in the stable. By 
aerating milk a better flavor and a 
better keeping quality are thereb}^ 
imparted. It may not be so abso- 
lutely necessary as for making 
cheese, but it should be aerated if it 
is to be creamed by deep-setting. 



Sugar and Saltpetre. — Does it injure but- 
ter to put sugar and saltpetre m it ? 

Sugar will change the flavor, and 
it will not keep so well unless pure. 
Some like the sugar flavor, some 
prefer the real butter taste. Salt- 
petre, a little, will not change the 
taste. It is antiseptic and no doubt 
preservative ; but its use is not to be 
commended, as too much is injurious 
to the stomach. It must be used 
with care. 



Nutritiye Ratio. — What is meant by the 
terms nutritive ratio and a balanced ration ? 

There is a proper ratio between 

albuminoids and carbohydrates. One 

of the former to 4 >4 or 5 of the latter 

is nearly right. Milk is a perfect 

food, that is, about one to four. 



Private Dairy or Creamery. — Can as good 
butter be made in a private dairy as in a 
creamery ? 

No doubt there can be just as good 
butter made in the private dairy as 
in the creamery, and, I believe, bet- 
ter, says Geo. T. Powell. The only 
trouble with private bu1;ter is in its 
want of uniformity of color, grain 
and flavor. When private butter- 
makers learn to make a product of 
uniform requirements, they will 
receive just as good prices as do the 
cretLmeries. Our best hotels, restau- 
rants and private customers pay 
higher prices for creamery butter 
because it is always uniform. On 
the farm there is often a lack of 
facilities and first-class butter cannot 
be made. Too much of it is made m 
the kitchen, and the cream raised 
right where it can absorb the odors 
of boiled cabbage, onions or other 
vegetables. Give the skillful farmer 
and his wife the facilities of the 
creamery, and they can produce as 
fine butter as can be produced in 
the creamery. 



Fibrine, how Formed.— How is fibrine 
formed in milk and how may its formation 
be avoided? 

Fibrine in milk is formed by the 
decomposition in the blood of some 
substance unexposed to the air, and, 
though present in but a minute 
quantity, often causes much dis- 
turbance. Its development in milk 
is hastened by warmth, disturbance, 
transportation and like causes. To 
avoid it, cool the milk as soon as 
possible after it is drawn from the 
cow and as its formation is favored 
by agitation and exposure to the air, 
milk should be kept as still as pos- 
sible and covered. 



30 



The Farmers' Institute Question Box. 



Butter Globules. — What are butter glo- 
bules, their size, quantity, etc? 

Butter globules are from one two- 
millionth of an inch to one three- 
millionth of an inch in diameter, 
shown through the microscope, mag- 
nified 750 diameters. There is an 
average of two millions of these 
globules in a quart of milk. The 
butter globules being lighter than 
water, rise to the surface slowly in 
the form of cream. Each little 
globule is encased in a coat of case- 
ine, which on agitation — as in churn- 
ing — is broken, allowing the butter 
to cohere together. There should be 
at least 45 to 50 degrees between the 
temperature of milk and the atmos- 
phere it is set in, to raise all the 
cream. In the ^summer time the 
nailk as drawn from the cow is 98 
degrees. If we set this in water at 
from 45 to 50 degrees, we will get all 
the cream in 12 hours. If set in 
open pans at 62 degrees, we should 
have all the cream in 36 hours. 



Temperature for Churning. — We churn a 
half a day without getting butter. Tem- 
perature was 64^^. What's the matter ? 

Try 68 degrees. Some churn in a 
cellar, in which case raise the tem- 
perature up to 70 degrees, or put it 
at 66 degrees and churn in a warmer 
place. The cold air of the cellar 
cools the churn and cream rapidly, 
and makes it too cold for the butter 
globules to adhere. When cream is 
churned at such a high temperature 
the buttermilk should be partially 
drawn off, and the butter cooled and 
washed with brine not above 60 de- 
grees. When washed, the butter 
should be as cool as 59 degrees, and 
not above 60 degrees. 



Warming and Cooling Cream. — Give the 
best method to warm and cool cream ? 

To warm cream, set the can con- 
taining it in a can of warm water 
and stir the cream during the pro- 
cess. Cool cream in the same way 
— set the can containing it into a 
can of cold water, but you may pour 
cold water into the cream. Do not 
put ice in cream; substitute ice wa- 
ter. You cannot tell how much ice 
to put in because you will have to 
wait till the ice melts before you 
can determine the result. Too much 
ice may reduce the temperature too 
low, when you would have to again 
warm the cream. Churn in 25 to 
30 minutes. Milk containing large 
butter globules produces cream that 
will churn quicker than that con- 
taining small globules. 



Cow for Butter or Cheese. — What is the 
difference between a good butter and a 
good cheese cow ? 

If she is a good butter cow she 
will be a good cheese cow. A cow 
that gives 4 per cent butter fat will 
usually give a proper proportion of 
casein, but a cow that gives 6 or 
more per cent fat does not put in 
casein enough to hold the fat. If a 
cow gives good milk she will be a 
good cheese cow. The trouble with 
our cheese is, there is a deficiency of 
fat in it. 



Packing Butter.— Will butter keep better 
packed under brine than under salt ? 

Butter should be packed solid and 
the air excluded. This can be done 
well with salt and a cloth at the bot- 
tom and top. First salt, then a cloth, 
then a layer of salt paste on top of 
all. Some say that to submerge 
with brine is best. 



The Farmers' Institute Question Box. 



31 



Butter and Animal Fats.— Whsit is the 
difference between butter and animal fat? 

Prof. Van Slyke says: There are 
a number of fundamental fats. By 
fats we mean what we do when we 
speak of an oil, except that one is a 
fluid and the other is a solid. Tal- 
lows are hard fats — stearines and 
others, of which candles are made 
after the oleine has been removed. 
The difference is simply in th^ pro- 
portion in which these fundamental 
fats exist. The more oleine in a 
fat the easier the fat will mi t. So, 
then, the difference is in the pres- 
ence of these fundamental fats, just 
as between animal and vegetable 
fats. Olive oil contains no stearine 
or palmatine. Fat is composed of 
three element's, oxygen, hydrogen, 
carbon. Fats differ in proportion 
as these elements are present. It is 
not a simple thing to determine or 
describe. I will say it consists of 
glycerine and some acid. Stearine, 
oleine and palmatine are all found 
in butter, and are formed by the 
combination of glycerine with the 
acid of these substances. Butyrine 
is composed of butyric acid and 
glycerine, and is the substance that 
gives to butter its peculiar flavor. 
It is a highly odoriferous substance 
and causes the disagreeable odor in 
rancid butter. 



The Lactometer.— Is the lactometer of any 
practical worth to a dairyman whose cows 
give a high grade of milk ? 

No. Most scientists claim nearly 
an even balance of caseine and but- 
ter fat in milk. The instrument only 
indicates specific gravity of milk — 
the amount of solids in it, not the 
butter fat. 



Butter in Skim-milk. — Why does so much 
butter pass off with the buttermilk and 
skim-milk at certain times ? 

There are several reasons. Cream 
not in the proper condition to churn, 
ripened too much or not enough; 
the mixing of fresh cream with 
ripened cream and immediately 
churning it; the mixing of cream 
from milk of different breeds, as 
Jersey and Holstein, the one con- 
taining large and the other small 
fat globules, or the cream from cows 
long in lactation or well advanced in 
gestation — all these causes produce 
the result. 



Detecting Watered Milk. — Since there is 
much water in milk and milk varies in 
richne>s, how can you tell if water be 
added ? 

Only by a chemical test. The 
lactometer will not determine it. 
The solids of milk are usually nearly 
evenly balanced, so that a chemical 
test only will disclose the addition of 
water. There are chemists who 
claim they can detect such without 
making a chemical analysis, but 
there is no cer tain popular test to 
deteri.">ine it. 



Thinning Milk. — Will cream rise quicker 
at any time to thin the milk? 

Yes; cream will always rise quicker 
by thinning the milk. The smaller 
the volume of milk the sooner it will 
rise. This fact teaches us not to 
have the milk too deep in the pails 
or cans. 



Buttermilk in Crea/n.— Should sour butter- 
milk be put in sweet cream ? 

No. If you do, you will be likely 
to impart a buttermilk taste to your 
cream and injure flavor of butter. 



32 



The Farmers' Institute Question Box. 



Artificial vs. Genuine Butter. — How may 
artificial butter be distinguished from 
genuine and what are the differences ? 

The four acids, butyric, caproic, 
caprylic and capric are called "solu- 
ble" or "volatile" fatty acids, while 
oleic, palmitic and stearic are called 
"insoluble" fatty acids; since the 
former are more or less completely 
soluble in water and can be vola- 
tilised and distilled without change 
or decomposition; while the latter 
are insoluble in water and non- 
volatile. The fat of pure butter 
contains, on an average, 87 to ^^ 
per cent of insoluble fatty acids, and 
6 to 7 per cent of soluble fatty acids, 
the latter consisting mostly of buty- 
ric acid. Artificial butters contain 
over ninety per cent, of insoluble 
fatty acids, and usually less than 
one per cent, of soluble fatty acids. 



Composition of Dairy Products. — Give a 
table showing average composition of 
dairy products. 



Products 



Milk 

Cream.. 

Skim Milk... 

Butter 

Butter Milk.. 
Skim Cheese. 

Cheese 

Curd 

Whey 



Fat 


Casein 


Sugar 


Ash 


3.40 


3.40 


4.80 


0.76 


16.00 


3.40 


3.15 


0.70 


0.70 


3.50 


4.90 


O.J?0 


83.59 


0.60 


0.40 


0.15 


0.60 


3.50 


4.00 


0.70 


6.40 


34.32 


3.30 


3.28 


33.00 


27.56 


1.90 


3.65 


6 03 


36.64 


0.90 


4.07 


0.15 


1.02 


4.96 


0.61 



Water 



87,64 
76.75 
90.10 
15.26 
91.20 
52.70 
33.89 
52.36 
93.26 



Dash Churn. — Can butter churned in a 
das.h churn be gathered in the granular 
form ? If so, how ? 

Yes; but it is a more difficult job 
to do than when churned in a revolv- 
ing churn. Stop the churn as soon 
separation occurs, then wash in cold 
water in the churn and dip the 
granules w^th a sieve. It is much 
more labor to do it and the butter 
should be cooled down to do it well. 



A Milk Analysis.— What are the constitu- 
ent elements of milk ? 

It contains carbon, hydrogen, oxy- 
gen and nitrogen, together with an 
insignificant amount of mineral 
matter. Following is what we call 
an ultimate or elementary analysis: 

Carbon. 53.7 per cent. 

Nitrogen 15.7 " " 

Hydrogen 7.2 " " 

Oxygen 23.4 " " 

This statement tells the propor- 
tions in which the chief elements 
are present. 



Night vs. Morning's Milk. — Why is the 
night's milk richer that the morning's? 

Because the longer the milk re- 
mains in the udder the poorer it is, 
as the elements are re-absorbed. 
The reason the last milk or strip- 
pings is richer is because it is just 
made, and contains all the elements 
put into it. This proves that milk- 
ing three times a day is best for the 
dairyman, and more comfortable for 
the cow. 



Weeds Make Bitter Butter. — Can a cow eat 
weeds that will make her butter bitter ? 

Certainly. Most noxious weeds 
will impart a bitter ®r other bad taste 
to butter; so will onions, cabbage 
and turnips, unless properly fed. In 
some weeds this constituent is vola- 
tile and is evaporated from the milk; 
in others it is not. All pastures and 
meadows should be freed from nox- 
ious weeds if the finest quality of 
butter is wanted. 



Breeds, as to Milk Quality. — In what order 
do you place the different breeds of cows as 
to richness of their milk? 

ist. Jerseys; 2d, Guernseys; 3d, 

Short Horn; 4th, Holsteins. The 

Holsteins give greater quantity, and 

equal results in amount of butter 

with Jerseys. 



The Farmers' Institute Ouestiox Box. 



33 



Mixed Cream.— ^Y ill the milk of Jersey 
cows, when mixed with that of other 
breeds, yield its full value when churned ? 

The cream from Jersey cows' milk 
will rise sooner than from any other 
milk, because the globules are larger 
and they come up quicker and freer. 
It will not be lost if kept sweet long 
enough for all the cream in it to rise. 
There will be no loss if all the cream 
is perfectly ripened and stirred or 
mingled together. There might, un- 
der certain conditions, be a little 
loss, but the proper way is to have 
the cream thoroughly mixed, so that 
the same degree of acidity shall per- 
meate the whole, and it will be 
aerated and oxidized alike, and then 
it will churn alike. Col. Curtis 
used to say: "If I had a herd of 
Jerseys and took my milk to a 
creamery to put in with that of com- 
mon cows, I should calculate I was 
being robbed every day. It would 
not be fair for one patron to feed his 
cows nothing but grass, while an- 
other fed bran, cottonseed meal, or 
other fat-producing food." There 
can be no adjudication of these in- 
terests except by a test of the solids 
which the milk of each patron con- 
tains. Milk may vary in its solids 
from one and one-half per cent, to 
eight and one-half per cent. 
There are many cows that give milk 
that has only one and one-half per 
cent, of butter-fat in it, and others 
whose milk will run four, five, six, 
seven and even eight per cent, but 
eight per cent, is an extreme. 



A Simple iTesf.— What is the simplest 
form of a milk test you can prescribe ? 

The simplest method of testing 
milk is to take a pint of morning's 
milk and put it into an open qn \rt 
bottle, and set it in a cool place for 
securing the best results in cream- 
ing. Do the same thing with a pint 
of night's milk, and then mature 
them alike and put them together 
and churn them, or agitate the mass 
till the butter separates. The milk 
and butter may be wei2:hed, and the 
percentage of butter and milk be 
found. The first lot of milk should 
be kept at a temperature of 50 de- 
grees or 55 degrees until the second 
one is ready to mature, and then be 
mixed and set in a warmer temp- 
erature. This is the proper way to 
handle cream, and then it will 
change together and be alike. Mix- 
ing a lot of sweet or green cream 
with a lot of sour does not change 
at once, chemically, the sweet cream^ 
although the mass may taste sour. 
A slow and complete change in the 
whole churning is what is wanted. 



No Value in Color.— Does the color of milk 
indicate or measure its value for milk ? 

No. A cow may give milk rich in 
color that is poor in butter fats. 



Per Cent, of Water in Butter. —What per 
cent, of water should be left in butter ? 

Twelve per cent is enough. Salt 
will dissolve in five minutes, when it 
should be worked. It should then 
be immediately packed, to exclude 
the air. Do not work it but once. 
Butter will take on a higher color if 
left standing awhile exposed to the 
light, but it will lose in flavor. It is 
the custom in some creameries to 
work butter a second time after 
twenty-four hours from the first 
working, but the best creameries 
only work once, which is as soon as 
the butter is removed from the churn. 



34 



The Farmers' Institute Question Box. 



Effect of Grain Rations.— Ave there any 
-statistics or experiments showing actual 
3gain from grain rations, on an average 
•^aiiy herd ? 

At one of the New York State 
-Dairy conferences the following sta- 
tistics were given which answers the 
-above question. There were repre- 
•"sented in this report, 54 dairies, 
"with 890 cows. Ten of these dairies, 
'with 173 cows, gave a yield of $22.60 
per animal, on a grain ration that 
cost an average of $3.11. Fourteen 
dairies, with 234 cows, gave an aver- 
age yield of $26.70, the grain cost- 
ing $3.47. Sixteen dairies, with 284 
cows, yielded $36.39 per cow, grain 
costing $4.83. Eleven dairies, with 
145 cows, yielded $43.24 per cow, 
grain ration costing $6.80. And 
three dairies with 54 cows yielded 
$53) grain costing $11.04. From 
this we see that an increase of 36 
cents in the grain fed gave an in- 
creased yield of $4.10 per cow. A 
further increase of $1.36 in grain 
made an improvement of $9.69 in 
the yield. A still further increase 
of $1.77 in the grain resulted in a 
gain of $6.83 in yield; while the last 
and highest increase of the grain 
ration of $4.24, brought another im- 
provement in the yield of $9.78. 
These figures are conclusive, as the 
covv's were a mixture of natives and 

grades, and they fairly represented 
the average farm dairy. 



How Much B'jtter in Milk. How many 
pounds ol butter m 1(0 pounds of milk that 
tests five per cent butter fat? 

It is governed by two conditions: 

First, how much butter will the 

churn recover ? Second, how much 

moisture shall be left in the butter ? 

Such milk ought to give from 5.25 

to 5.50 pounds from 100 lbs. of milk. 



Weight of one Gallon.— h=, there a standard 
weight per gallon of milk ? 

A gallon of milk varies in weight 
according to the quality. A gallon 
of pure water has a standard weight 
of 8.339 pounds avoirdupois; a gal- 
lon of milk of a standard gravity of 
1,000 would weigh 8.589 pounds. It 
is usually taken to weigh 8}^ pounds. 
The weight of milk depends on the 
cow more than on the food, for a 
cow giving rich milk will yield 
milk of lower specific gravity 
as the proportion of butter in 
creases in it. But the difference 
is very slight. There will be a 
very slight difference between the 
gravity of milk made on summer 
pasture or good winter feeding, but 
the latter will produce somewhat 
heavier milk. The specific gravity 
of milk before calving is slightly 
greater than after calving, on 
account of the greater proportion of 
salts which it contains. 



Causes of Tainted Milk. — How man\' and 
and what causes are there for tainted milk? 

There are several causes. One is 
the improper care of milk over 
night; keeping it in poor rusty cans, 
and not aerating it, and allowing it 
to stand where the atmosphere is 
impure, and shutting it up tight, and 
bringing it to the factory without 
getting out the animal odors; and 
another cause is impure water; an- 
other cause is harsh treatment of 
the cows. These are the important 
causes. 



Butter Breeds. — Is there any difference in 
the buiter from different breeds of cattle ? 

Yes. The cow giving the largest 
butter globules produces the hardest, 
firmest butter. Small globules pro- 
duce soft, plastic butter. 



The Farmers' Institute Question Box. 



35 



The "Boyd Starter."— What is the "Boyd 
Starter" often spoken about? 

The principles of ripening cream 
are much Uke those of raising bread 
with yeast. If it stands too long it 
loses. Ripen at 65 degrees in sum- 
mer, if surroundings are favorable; 
in winter, at 75 degrees, and keep it 
w^here it will not go below 65 de- 
grees. Ripen from twenty-two to 
twenty-four hours. Put in one gal- 
lon of the starter to twenty of cream. 
The starter is sour milk. Get the 
milk at the creamery as soon as 
possible after it is drawn as near 
normal — 98 degrees — as possible. 
Reduce to 45 degrees — never below 
40 degrees, and cream. Hold all 
cream at 45 degrees to 50 degrees, 
till there is enough for a churning; 
then mix, warm up, ripen and churn. 
Churn m warm weather at 66 de- 
grees. In winter at 68 degrees to 
70 degrees. Every dairyman must 
churn according to the condition of 
/it's dairy. No two dairies are alike; 
so that there can be no set rules. 



Coloring Butter. — Has coloring material 
any bad effect on quality of butter ? 

Concerning the coloring of butter 
the Dairy World has this to say: If 
coloring butter in any wise changed 
its elements or rendered it an article 
entirely different from genuine but- 
ter, then fraud would be perpe- 
trated in selling a customer some- 
thing he had not asked for and did 
not want. Coloring matter does 
not change a particle of the butter 
or affect its wholesomeness, flavor 
or aroma in the slightest manner, 
and hence no necessity exists for 
ever invoking any legislation to pro- 
tect consumers. No one is wronged 
in the transction as we can see. 



Souring of Milk.— Why does the morn- 
ing's milk in summer sometimes sour 
before the milk of the previous night ? 

Evening's milk cools and the 
action of bacteria stops until the 
milk is again warmed. Next morn- 
ing the morning's milk is put into 
cans warm; and bacteria commence 
work at once, before milk of pre- 
vio"us evening has warmed up to 
temperature suitable for bacteria to 
grow. They effect milk in different 
ways. Some by souring and coag- 
ulating caseine; others produce no 
marked effect further than is indi- 
cated by peculiar odors ; but it is 
probable that the souring of all milk 
is not the same kind of souring. 



Cooling Cream with Ice. — Is it good policy 
to cool cream after it is ready to churn, by 
the introduction of ice in the churn? 

It is not the proper way. Cool 
the cream to the proper tempera- 
ture by placing the can containing 
the cream in ice water, after the 
cream has been properly ripened, 
then warm it to the proper degree 
when in the chum by the introduc- 
tion of warm water. Experience 
will determine for you the right 
temperature. 



The Aerator.— Will the aerator remove 
impurities in milk coming from impure 
water or improper food ? 

Not entirely, but, possibly some 
of them. Animal odors are the ones 
it is intended to remove. Cows 
should not be given an opportunity 
to drink impure water or to eat im- 
proper foods. At a butter factory, 
the patrons were compelled to aer- 
ate their milk last summer, and the 
effect was decidedly beneficial, 
showing that not cheese alone is 
affected by animal odors in milk. 



36 



The Farmers' Institute Question Box. 



The Washing of Butter.— When, butter 
comes in granular form, how many- 
times should it be washed, and how many 
times and how long at a time should it be 
worked ? Is there danger of overworking ? 

The usual rule is three times, but 
in this matter circumstances alter 
cases very often. The first washing- 
has much to do with the number of 
washings it will require to secure 
the proper freeing of the butter 
from the butter-milk. When the 
butter is in the granular stage, it 
can be almost separated from the 
milk at the first washing, if no 
attempt is made to draw off the 
buttermilk until after the water has 
been added. The water should be 
quite cold, so to harden the grains 
to a point that they do not readily 
adhere to each other, and thus 
facilitate the after operation. There 
should be as much water added to 
the churn as there was cream, and 
if a small amount of salt is added 
the separation will be all the more 
perfect. A very little agitation of 
the butter in this fluid will be 
sufficient, when it will come to the 
surface within an instant, and fairly 
crowd itself up out of the water. 
The water and buttermilk can then 
be drawn off without the aid of a 
strainer or sieve. The next wash- 
ing of water should be a little 
warmer, and the salt will be an 
improvement, and assists in gettmg 
out the milk without so much hand 
labor, which is always m the 
direction of overworking. The third 
washing should be sufficient to take 
out all the buttermilk that it is 
possible to get, and it should be 
allowed to drain all it will in a 
reasonable time. The after-work- 
ing needs but little more than the 



mixing in of the salt, and pressing 
the mass together. 



Winter or Summer Cream. — Will a gallon 
of cream make the same amount of butter 
in winter as in summer ? 

No; have seen it vary nearly a 
pound in a gallon of cream in both 
seasons. Our cream averages two 
pounds to the gallon; some days 
more, some days less; just as the 
cows vary in their butter fat from 
day to day, which they do. 



World ng Butter. — Would you work butter 
once or twice ? 

Once only, but work it properly 
and enough; about 12 per cent of 
moisture should be left in. When 
you have it worked put it into the 
packages and get it away from the 
air as soon as possible if you want it 
to keep. It is the foreigti element — 
caseine, impure salt, etc., left in the 
butter that causes rancidity. 



Richest Mill<. — Is the milk of cows long 
in milk richer in fat than fresh in milk ? 

As a rule, yes. Cows will put 
more fat into their milk after being 
turned to pasture, and the churn 
will recover more fat from the 
cream. In other words, there will 
be a better or more nearly perfect 
separation of the butter from the 
milk after cows are turned on to 
good fresh pasture, in the spring. 



White Specks. —What is the cause of white 
specks in butter ? 

If cream is set where it becomes 
dry, either by the wind blowing on 
it or from the heat of a stove, or in 
very hot weather when the milk 
stands until it wheys, the curd will 
become so hard that if you get it in 
the cream it will pass into the butter. 



Bs .'. y 



The Farmers' Institute Question Box. 



37 



Old and New Process, —The terms old and 
new process (abbreviated sometimes to O. 
P. and N. P.) are applied to linseed meal. 
"What is the difference ? 

Old process oil cake is made at 
present by pressing- out the oil in 
very thin cakes, and now contains 
only about 6 per cent, of oil, where- 
as it formerly contained 1 1 per cen^. 
Then these thin cakes are ground 
into O. P. linseed meal, and its di- 
gestible nutrients are: Album- 
inoids 26.00 per cent, carbohydrates 
27.00, fat 6.00. New process linseed 
meal is never formed into cake be- 
cause never put under pressure. 
The ground flaxseed is treated with 
certain solvents which dissolves out 
the oil more perfectly than any 
pressure can, and it is left when dry 
in a loose-textured meal, weighing 
only about one pound to the quart, 
whereas linseed cake meal weighs 
nearly 1}^ pounds to the quart. 
The digestible nutrients of the 
new process linseed meal are: Al- 
buminoids 28.00 per cent, carbohy- 
drates 29.00, fat 2.9. It will thus be 
seen that the new process contains 
more albuminoids and carbohy- 
drates and less fat, but the differ- 
ence at present is not very great, 
the old process having about 3 per 
cent, more of oil. Both kinds of oil 
meal have a soothing effect on the 
digestive organs, and tend to keep 
animals in health when fed in mod- 
erate quantity. 



Butter Fat.— How much butter fat is re- 
quired for one pound of butter ? 

That depends on the amount of 
foreign matter — casein, salt and 
moisture — in it. Good butter should 
contain from 80 to 85 per cent, of 
pure butter fat. 



Keeping Cream too Long.— Is it possible to 
make good butter from cream that has 
been kept a week ? 

No; not even if it has been kept 
at a low temperature. Three days 
is a long enough time. Churn 
twice a week, if not three times. 
A large percentage of the great 
mass of poor butter is made so by 
keeping the cream too long. It 
should be churned just as soon as 
it has become slightly acid, and 
has a smooth glossy satiny appear- 
ance. Every hour it is kept longer 
thati that will be an injury to it. 



Frost Injures Butter.— Will frost injure 
butter ? 

Certainly. Butter that has been 
frozen soon gets off flavor when ex- 
posed to a warmer temperature. 
Butter kept but a short time in cold 
storage soon spoils after exposing it 
in a warm temperature. Keep 3^our 
milk, cream and butter away from 
severe cold and frost. 



Retards Cream Raising. —Will it retard the 
the raising of cream to strain milk mto 
cans after the milk alreadj' in them has 
partly cooled ? 

Should say that it would. In 
straining into cold setting cans put 
all the milk into a can you intend to 
at once. As soon as milk has be- 
come still after being poured into a 
can the globules will begin to rise. 
If more milk is poured in the mass 
becomes agitated, and the rising 
process is stopped. 



lvalue of Skim Af/7/r.— What is the value of 
skim milk per 100 pounds, for feeding ? 

It varies, and depends upon the 
animal it is fed to. For calves, fed 
in connection with flax seed, boiled, 
it is worth 20 c, or more, per 100 lbs. 



38 



The Farmers Institute Question Box. 



State Standards. — What is standard milk, 
and does it vary in different states ? 

The different states each have a 
standard of quality of their own for 
milk. Minnesota demands 13 per 
cent solids of which 3>4 shall be 
fats; Massachusetts, 13 per cent 
solids; Vermont, 12^ per cent; 
Pennsylvania demands i2>^ per 
cent, of which 3 per cent shall be 
fats. Michigan, New York, Wis- 
consin and Iowa all have the Penn- 
sylvania standard. The law in some 
states makes a discrimination of 
one per cent in the summer and. one 
state makes the requirement that 
the milk shall be at 60 degrees, and 
have a specific gravity of not less 
than 1.028 at the testing. Several 
of the states have no standard, but 
have a penalty for adulterating 
milk, or skimming it for sale. 



Streaked Butter.— V^'^hat makes butter 
streaked ? 

There are different reasons for it. 
One reason is not having the salt 
evenly incorporated through the 
butter. Another reason is churning 
cream not sufficiently ripened. 
Spots in butter are caused some- 
times by particles of cream that be- 
come dry, which will not soften tip 
in the process of churning, and by- 
little lumps of caseine. Sometimes 
by putting ice in a churn butter 
may be made streaked; where the 
ice lies against the butter it will 
sometimes draw out the yellow 
color and bleach it; cold water will 
sometimes do the same thing; and 
you will have, as a consequence, 
streaked butter. 



Difference in Cows. — Why will two cows 
on the same food— other things being equal 
— not give milk containing the same per 
cent of fat ? 

Simply because of a difference in 
their physical structure; one not 
having been bred in the line of but- 
ter production, puts the fat from 
food on her ribs; the other assimi- 
lates it, and the fat from it goes into 
the milk pail. 



When to Market Butter. — Which will be 
preferable, to sell butter at current sum- 
mer prices or hold it till late in the season ? 

It depends; as a rule it pays bet- 
ter to sell butter as fast as made. 
The demand for summer-made but- 
ter that has been kept is constantly 
growing less, and fresh-made butter 
more in demand. It will prove an 
experiment if it is held, and a good 
place must be provided to store it. 



Sweet and Sour Cream. - If cream is a lit- 
tle too sour can enough sweet cream be 
put in to make good butter ? 

You will lose all the sweet cream 
you put in. It will all go off in the 
butter milk. Never mix sweet and 
sour cream just before churning. 
Hold the first skimming at a low 
temperature until the second is 
added then ripen evenly. Do not 
put sour butter milk into sweet 
cream, either. 

Cream irs. Butter.— How does cream differ 
from butter ? 

In cream, globules of fat are sep- 
arate; in butter, they adhere to one 
another. Sweet cream butter differs 
from sour cream butter, mainly, in 
"ripeness." Pure butter fat has no 
so-called butter flavor. It is the 
"ripening" process that develops 
this flavor, and it is probable that 
none of the simple fats give or im- 
part the yellow color in butter. 



mmm 



-ymm 



The Farmers* Institute Question Box. 



7>9 



Leaking Milk.— A cow three j-ears old 
leaks her milk when in pasture. What 
should be the treatment? 

Possibly the change of being con- 
tinually in the pasture is an exciting 
cause to the formation of a ereater 
quantity of milk than would natu- 
rally come if treated otherwise. As 
the nervous system is at fault, some 
change must be made in her general 
treatment so that the cause may be 
removed and the nervous excitement 
controled. The application of very 
cold water with some vinegar in it to 
the udder twice daily might act as a 
tonic to the weakened glands and 
the following to be given internally: 
Sulphate of iron 4 oz., powdered nux 
vomica 2 oz., Epsom salts 16 oz. 
Give a tablespoonful 3 times daily. 



Ropy Cream. — Have a cow that gives milk 
the cream of which is very rop3% but the 
milk is all riglit. How shall she be treated? 

This must be due to some change 
in the general system, such as irri- 
tative fever caused by injuries, 
chills, colds, etc., or change in the 
food or too much exposure to the 
hot sun. This change has not gone 
so far as to immediately affect the 
milk, but lies latent in it and by the 
action of the air the chemical change 
takes place in the cream. Try the 
following: Tinct. aconite 2 drachms, 
bicarbonate of potass 4 oz., water i 
pint. Mix and give one ounce three 
or four times daily. 



Hand Separator. — Would a dairy of twelve 
or fifteen cows warrant buying a separator? 

It would all depend on the cows. 
If a man has a dairy of that number 
that will give him 300 pounds of 
butter per year, it will pay him to 
buy one, but if they will only give 
him 125 pounds he does not want a 
separator or any other machine or 
creamer; he wants to sell the cows. 
With the separator the butter gets 
into the package twelve hours soon- 
er than by any other method. 



Causes of Bitter Cream. — Mention some of 
the causes of bitter cream ? 

(i) Weeds in pastures. The rag- 
w^eed gives an intense bitter flavor 
to cream. (2) Mildew which gathers 
in spots on cream when milk is set 
in damp cellars. (3) Keeping milk 
too long before skimming, or cream 
too long before churning. (4) Some- 
times an advanced state of preg- 
nancy in cow thus affects cream. 



Butter at 72 Cents. —Can butter be made 
and sold at 12 cents a pound, at a profit? 

Yes. If you have cows that will 
make from 300 to 400 pounds each, 
and you utilize their by-product, and 
they are fed m part from the silo. 
Cows of the 125-pound type, and 
kept in the old way, will run yoii in 
debt with butter at that price. 
Weed out the poor cows and give 
those that remain extra feed, which 
will bring you extra cash. Keep 
account with each cow as a banker 
keeps an account with depositors. 



Ensilage and Prime Butter. — Can gilt-edged 
butter be made when ensilage is chief food? 

We cannot make the finest grade 
of butter from any o^e feed; but 
there is no question about our being 
able to make good butter from 
ensilage, although not the best. If 
you will mix a ration of cottonseed 
meal, ground oats, wheat bran, 
wheat middlings, or linseed meal 
with the ensilage, you will be able 
to make as good butter in January 
and February as in June and July. 



40 



The Farmers' Instit 



r\ 



Question Box. 



Curdley Milk.— Is there a remedy for 
curdley milk? If so, what is it? 

This condition of the milk is due 
to some change in the blood and 
general system immediately affect- 
ing the lacteal secretions and may 
be brought about by change in the 
food, chills, colds or overfeeding or 
anything, in fact, that will or is liable 
to cause a change in the natural 
secretions, especially in very hot 
weather, for sometimes the weather 
has a great deal to do with it. To 
counteract the acidity of the blood 
the following may be of use: Salicy- 
late of soda 4 oz., bicarbonate of 
potass. 2 oz., Epsom salts i6 oz. Mix 
and give a large tablespoonful of the 
prescription three times daily. 



How Much Salt. — How much salt do j'ou 
add to your butter? 

For the New York market an 
ounce to the pound, but three- 
fourths and even but half an ounce 
is demanded by some customers. 
The market is drifting toward fresh 
butter, also toward sweet cream 
butter. For home market put in 
an ounce. For packing to hold, 
from one ounce and a quarter to 
one and a half. 



How Dry to Work. — How dr}' shall we 
work butter? 

Not below 1 2 per cent. ; none but 
an expert should attempt to go 
below that figure, as there is a lia- 
bility to make the butter "salvy" by 
injuring its grain. More butter is 
found with a greater than 1 2 per 
cent, than less of moisture in it. 
Properly worked butter when 
broken over with a paddle should 
have the appearance of broken steel. 



Butter Packages. — What is the best pack- 
age for putting up butter to keep ? 

A well-made ash or spruce tub 
with a cover made to fit air-tight. 
Tin packages are good until they 
become rusty. Parchment paper 
packages are good for temporary 
use, but would not do for packing 
butter to keep. 



Volume of Cream. — Will two cows, giving 
cream of the same thickness in appearance, 
make about the same amount of butter? 

They may differ very much. Vol- 
ume of cream is no more proof of its 
butter value than is volume of milk 
of its value. Churnability also dif- 
fers in cream, on account of the 
difference in the diameter of the fat 
globules. 



Meaning of Viscosity. —What does the term 
"viscosity" signify? 

It is the power of being adhesive. 
The caseine, sugar and fat cause it. 
It varies with breeds and with indi- 
vidual animals. It increases as the 
period of lactation advances and 
small fat globules are more affected 
by it than large ones. The more 
viscous the milk the longer will the 
cream be in rising. 



Churning Sweet Cream.— Whaut effect has 
it on the keeping qualities of butter, to 
churn the cream sweet, and do 3"ou get as 
much butter by this process? 

Churn sweet cream at a much 
lower temperature than you would 
ripened cream; about 50 degrees is 
the proper one. If cream is pure 
there is no reason why sweet cream 
butter, if properly made, should not 
keep as* well as that from ripened 
cream. It is the foreign matter, 
caseine and other substances, that 
causes butter to become rancid. 



mmm 



The Farmers' Institute Question Box. 



41 



MISCELLANEOUS QUERIES. 



Ques. — What system of creaming 
produces the richest cream? Ans. — 
Shallow open-pan setting. 

Ques. — What causes a skin or pel- 
licle to form on milk when it is 
heated? Ans. — Probably the coagu- 
lation of albumen. 

Ques. — Does it injure the butter to 
put ice in the chum? Ans. — Yes; it 
injures the color or is liable to. 

Ques. — How much water does 
average milk contain? Ans. — 87 to 
88 per cent, is the general rule. 

Ques. — Does the addition of water 
to milk necessarily injure it? Ans. — 
No,for some purposes; yes, for others. 

Ques. — What is the chief nitrogen- 
ous compound of milk? ^;2j.-Caseine. 

Ques. — What elements does caseine 
contain? Ans. — Carbon, hydrogen, 
oxygen, nitrogen, and small amounts 
of phosphorus and calcium. 

Ques. — What other important ni- 
trogenous compound is found in 
milk? Ans. — Fibrin. 

Ques. — What four conditions favor 
the formation of fibrin? Ans. — 
Warmth, exposure to air, agitation 
and contact with rough surfaces. 

Ques. — What conditions retard or 
prevent the formation of fibrin in 
milk? Ans. — Immediate coolmg, free- 
dom from agitation, and placing in 
smooth, bright, clean vessels. 

Ques. — How much sugar does aver- 
age milk contain ? Ans. — Four to 
five per cent, it is usually reckoned. 

Ques. — What is the difference be- 
tween fats and oils? Ans. — Fats are 
solids; oils are liquids at ordinary 
temperature. 

Ques. — Do you add water to the 
milk in summer in deep setting? 



Ans. — No; but no doubt the cream 
would rise more freely, and under 
unfavorable conditions it would be a 
good plan. In winter it is a neces- 
sity to get good results. 

Ques. — How long should cream be 
kept in winter? Ans. — Not over 
three days at most. 

Ques. — Is it practicable to set milk 
of farrow and new milch cows to- 
gether ? An4. — It is all right if the 
conditions are favorable for the 
cream to rise and it is fully ripened. 

Ques. — Will butter keep better in 
earthen jars than in wooden tubs? 
Ans. — If the jar is glazed it will keep 
well. Many prefer oaken tubs. 

Ques. — Can the white specks be 
gotten out of butter in any other 
way except bj washing ? ^>^^.-No; a 
cream strainer will not remove them. 

Ques. — Will cream spoil in a damp 
cellar before it will ripen? Ans. — 
Yes; it will rot or begin to, and 
make tainted butter. 

Ques. — How cold is it necessary to 
have the water to raise all the cream 
by deep setting ? Ans. — At 45 de- 
grees the cream will all come up in 
ten hours — in twelve hours, sure. 

Ques. — Should butter colored in 
winter be packed immediately ? 
Ans. — Measure the cream and color- 
ing, stir them well, and when churn- 
ed, finish the butter at one working. 
Better color with breed and feed. 

Ques. — Will more butter be ob- 
tained by churning the milk than 
the cream ? Afis. — If the milk is 

well set, no. 

Ques. — Why should milk that is to 

be set for cream be agitated no more 

than is necessary before setting ? 

Ans. — Because agitation favors the 

formation of fibrine. 



CHAPTER IV. 



The I>aii?y: CliLeese-]M[ali:ii:i.^, 



Manufacture of CAeese.— Describe briefly 
the process of cheese-making. 

After the milk is properly ripened 
heat it to 82 de^ees in the summer 
and 84 degrees in the spring and 
fall during cool weather. After the 
proper heat is attained add the 
rennet in quantity to coagulate milk 
in from 50 to 60 minutes. Then 
cut the curd in cubes of about three- 
eights of an inch each, then stir 
gently ten to fifteen minutes, then 
apply heat slowly at first and raise 
the heat to from 90 to 92 degrees 
when the heat can be raised rapidly 
to 98 degrees, when the whey can 
be drawn. Then stir the curd 
gently until it begins to pack. When 
sufficient acid is developed in the 
curd and cooled down to 85 degrees, 
grind, and salt about two and a half 
pounds of salt to 1000 pounds milk. 
Then the curd is put to press. Ap- 
ply the pressure gradually until the 
whey is pressed out. The cheese 
should be in press about 24 hours. 
The curing room should be of a 
uniform temperature of about 70 
degrees. After cheese is properly 
cured, if not marketed, it should be 
placed in a cool room so the curing 
process will be retarded. Curing 
rooms should be so constructed that 



the temperature can be invariably 
kept at from 60 to 70 degrees. 



To Pre/ent Rennet Tainting.— Sometimes 
when soaking rennet in warm weather it 
becomes tainted. How may this be pre- 
vented ? 

When soaking in weak brine in 
warm weather, the rennets will soon 
taint and spoil if kept soaking too 
long. To prevent this, soak in a 
small amount of weak brine one 
day, if very warm, or two days if 
not very warm, and rub or pound 
them often. Then turn the liquid 
into a separate vessel, and salt it to 
saturation for keeping. This will 
free the rennets from what would 
have the strongest tendency to 
cause tainting. If the rennets are 
now covered with a new, weak 
brine, they can be soaked and rub- 
bed twice as long as before without 
danger of tainting; and by this time 
their strength will be pretty well 
exhausted, and they may be well 
drained and thrown away, or dried 
for steeping again in cold weather, 
if desired. Let the second steeping 
be now turned in with the first, and 
salted with a little more salt than it 
will dissolve, and it will be ready 
for use or for future keeping. 



The Farmers' Institute yuEsxiON Box. 



43 



Getting full Strength of Rennet. — How can 
the full strength of the rennet be obtained ? 

The rennet's strength will be most 
readily and completely obtained by 
soaking- them in a weak brine. A 
strong brine is generally employed, 
but it is objectionable, for the 
reason that it contracts the tissues 
in the membranes of the stomach, 
and thus prevents the ready escape 
of strength. A brine containing 
about five per cent, of salt — or, say, 
a pint of salt to a pailful of water — 
will soak out the strength quicker 
and more completely than either a 
strong brine or pure water. Brine, 
however strong, does no injury to 
the active agency m rennet. It may 
be salted to saturation and in excess 
of saturation, without impairing its 
power in the least. The only objec- 
tion to making the brme too strong 
is, that it hinders the separation of 
the rennet's strength ; therefore, 
soak in a weak brine first — a pint of 
salt to about twelve quarts of water 
— and, after the strength is out, 
throw away the rennet skins and put 
into the liquid all the salt it will dis- 
solve, and a little in excess, in order 
to secure its proper keeping. 



Loss in Butter Fats..— Is there not a 
greater per cent, of loss in bu ter fats 
where cheese is made from very rich milk? 

There is a greater loss in the 
aggregate. The whey from rich 
milk will have more fat in it, and 
there is also a greater percentage of 
loss. That is, you take milk of three 
and three-fourths per cent, fat, 
which w^e call very normal milk for 
cheese milk in the summer season, 
and you will lose about twenty per 
cent, of that, as a rule, in the whey. 
In very rich milk you are required 
to use more rennet, so as to coagu- 
late thoroughly, to get a firm struct- 
ure if possible, and then when you 
cut the curd you leave a ruptured 
surface and on that surface are little 
globules of fat. If you take a cubic 
inch of curd you will have over a 
thousand millions of these globules 
of fat, and when you cut the surface 
of the curd you expose a great many 
of these, and a great many, there- 
fore, are rubbed off and if the milk 
is very rich there will be more 
rubbed off; the structure of the curd 
is not so strong and you lose more. 



Cheese Elements.— Ot what does a perfect 
cheese consist, and what are its elements ? 

Thirty-three per cent, fat, the 
same of caseine, 30 per cent, moisture 
and three per cent, mineral matter, 
or what chemists term "ash." 



Time for Ripening.— How much time 
should be given milk for ripening for 
cheese ? 

If it is kept oTcr night at from 65 
to 70 degrees and then mixed with 
new milk not over three hours old, 
it will be in its best condition. 



Temperature for Curing Room.— VJ^hat is 
the proper temperature for a curing room? 

No matter how well made, if the 
curing-room is not so constructed 
that the temperature can be kept 
steadily at 65 to 70 degrees Fahren- 
heit, the cheese may be spoiled in 
the curing, and turn out to be very 
indifferent if not valueless stuff. No 
dependence can be placed on a room, 
the temperature of which is con- 
stantly rising and falling with the 
temperature outside; but the great- 
est injur}^ perhaps, comes from 
excess of heat and the constant 
change ef temperature. 



44 



The Farmers* Institute Question Box. 



Cheese Ration .—Whsit is the best ration 
for a cow whose milk goes into cheese ? 

The ration that will be best for 
production of butter. The special 
cheese cow that some seem to have 
an idea is to be found in some par- 
ticular breed, is a myth. The man 
who makes the milk from so-called 
"cheese cows" will have hard luck 
unless he finds solids in it; and, as 
these solids are usually very nearly 
balanced, the richer the milk, the 
better for both butter and cheese. 
There will be found but slight vari- 
ation between the per cent of fat 
and caseine except in phenomenal 
cows, when an excess of fat is not 
balanced with caseine; and as the 
average dairy cow will not show 
four per cent, of fat, with good 
appliances and a knowledge of how 
to do it on part of the maker, the fat 
may be incorporated in the caseine. 



Canadian Cheese Best.— Why do Canadian 
cheeses bring more than American ? 

Because the Canada cheese-makers 
make only strictly fine cheese and 
then sell it on its merits. When 
we learn to let that abominable 
skimmer alone, and make what is 
known as full-cream cheese, and 
the people realize that they can get 
it, we will have no troub)e in obtain- 
ing as good prices as our Canadian 
neighbors do. 



Washing Curd. — At what temperature 
would j'ou have the water for washing curd? 

In using water it is best to heat to 
130 degrees, and allow the water to 
filter through a strainer; it thereby 
gives the best condition for making 
the curd moist, and hot at the same 
time. Water at 95 or 98 degrees is 
apt to leave a slippery curd. 



What are Bacteria ?— Describe bacteria 
and what effect they have on milk. 

Bacteria are very minute living 
organisms and are known as 
microbes, yeasts, molds, etc. The 
largest of bacteria are about one- 
three-thousandth of an inch m 
diameter. These organisms pro- 
duce fermentation in cider, souring 
in milk and decay and putrefaction 
in animal matter. They flourish 
best between temperatures of 70 
and 100 degrees. They can be 
destroyed in milk by boiling it for 
half an hour and in cream by heat- 
ing to temperature of boiling water. 
A single quart of milk is estimated 
to contain from 300,000,000 to 6,000, - 
000,000 of these minute bacteria. 



Price of Milk for Cheese. — Can farmers 
afford to draw their milk to a cheese fac- 
tory for 65c per IC 3 pounds ? 

We should not want to sell milk 
at that price. We would, if we were 
compelled to do so, keep cows that 
gave 6,000 lbs. of milk per year in- 
stead of 3,000 lbs., which is the aver- 
age yield of the 1,500,000 cows in 
New York state. No man can make 
a cent from such cows even if he 
gets $1 per 100 lbs. for milk. The 
system needs reforming — in short, 
it must be reformed, and the pres- 
ent great waste of solids at the 
cheese factories stopped. There are 
enough solids lost in these factories 
annually to pay the farmers' taxes. 



Cheese and Soil Fertility. — Why does cheese 
take more fertility from the soil than does 
butter, both coming from the same cow V 

Because cheese contains nitrogen, 
phospho ic acid and potash, the 
three principal and important ele- 
ments of plant food, while butter 
contains but a small per cent, of 
nitrogen; about 46 cents worth in a 
ton of pure butter. 



mi 



The Farmers' Institute Question Bo'X. 



45 



Too Low Temperature. — What is the effect 
of too low a temperature in curing- room ? 

If the temperature is too low, the 
cheese not only does not cure — that 
is, rennet action is not only checked 
— but a slow fermentation sets in 
that converts the cheese into hog 
feed instead of human food. With 
a constantly rising and falling tem- 
perature, all sorts of flavors may be 
developed, except the one desired, 
and decomposition rather than cur- 
ing is thereby hastened. But with 
a mild, even temperature of 65 or 70 
degrees, the rennet action and oxi- 
dation of the curd proceed evenly 
and as rapidly as can be and not 
liberate the gases to a deleterious 
degree. With this slow, even cur- 
ing, the gases pass out through the 
pores of the rind without making 
holes in the cheese or causing 
huffing. The flavor is not only kept 
mild and natural, but the added 
cheese flavor is developed in its 
mildest and most palatable form. 
A curd that could hardly be kept on 
the shelves of a hot curing- room, 
will cure down and make a fine, firm 
and buttery cheese in a temperature 
of 65 degrees. 



Preparing Rennet.— When should rennet 
be prepared? 

The best time for preparing 
rennet is in cold weather, when the 
soaking in weak brine can be carried 
on as long as desired without danger 
of spoiling. Only one soaking will 
then be required. Cold does no 
injury to them, but, on the contrary, 
freezing helps very much in libera- 
ting their strength. The oftener 
thev are frozen and thawed, the 
more strength can be got out of 
them. After the steeping is done, 



set the liquid in a cool place, and 
salt to saturation, and stir occasion- 
ally, and it will keep almost indefi- 
nitely. Rennet enough for a whole 
season's use may thus be prepared 
in advance, and save much trouble 
and waste in preparing them in hot 
weather. The use of tainted ren- 
nets should be carefully guarded 
against. The practice, quite com- 
mon, of soaking rennets in whey, 
either sweet or sour, should be 
avoided, as the whey invariably 
tends to the injury of the cheese. 
Water is the best known agent for 
preparing rennets, and to it nothing 
but salt should ever be added. 

A Cheese Herd. — What are the require- 
ments for a good cheese herd ? 

In selecting a cheese herd, the 
first consideration is a large flow of 
fairly rich milk — rich in both fat 
and caseine — but difficult to be de- 
prived of its cream. The aim 
should not be simply a large flow, 
because if the milk is made into 
cheese at home, a large flow of poor 
milk only calls for extra labor in 
handling without producing an 
extra yield of cheese. It is the 
amount of solids that a cow gives 
that determines her value as a cheese- 
maker. If they are small, no matter 
how large the flow of milk, the cow 
is a poor cheese producer. It they 
are large, she is a good cheese pro- 
ducer, and this makes her milk all 
the more valuable for the consumer, 
if her milk is marketed- -and, sure- 
ly, every conscientious man will 
desire to give his customer full 
value for his money, and it is cer- 
tainly much more satisfactory to 
have the reputation for peddling 



46 



T 



iHE Farmers' Institute Question Box. 



rich milk than for peddling poor 
milk. A good herd for the pro- 
duction of milk for cheese is also a 
good herd for the production of 
milk for market, and vice versa. 



Aeration Necessary. — State what is the 
necessity of aerating milk for cheese ? 

The necessity for thorough aera- 
tion of milk lies in the fact that 
milk, when drawn from the cow, 
contains animal odors and impuri- 
ties, which must be eliminated 
before that milk can make fine fla- 
vored cheese. The time to get those 
odors out is at once, before the milk 
is cooled. The way to remove them 
is by means of an aerator, which 
allows the milk to trickle slowly 
through it while the air circulates 
through the milk and removes the 
impurities. But if the aerator is 
lacking, then take a gallon dipper 
and thoroughly bale the milk for lo 
minutes. Then set the can in water 
if you wish, and a half hour later 
bale again; after which you may 
rest secure in the belief that your 
milk at least is properly cared for. 



Salting Ground Curd. — Would you salt 
cheese from ground curd any more than 
you would any other ? 

Where you add over two and one- 
half pounds of salt you will make a 
dry, hard cheese and one that will 
have to stand a long time before it 
will break down and cut in the shape 
you want it. Two and one-half 
pounds of salt is sufficient surely 
where the curd is ground, but per- 
haps not enough where not ground. 



Rennet's Effect on Flavor. — What will be 
the effect of the excessive use of rennet on 
the flavor of cheese and in digesting 
cheese beyond the coagulation of the curd? 

The use of a large quantity of 
rennet w^ill increase the amount of 
moisture in cheese, and thereby 
provide favorable conditions for 
rapid curing. The common impres- 
sion prevailing, that cheese will 
cure more rapidly when a large 
amount of rennet is used, is correct, 
because it will increase the moisture 
and thereby the curing fermenta- 
tion is facilitated. The first action 
of the rennet is merely to coagulate 
the caseine to make it solid, with a 
substantial texture as distinguished 
from its previous state of solution. 
It expresses the moisture by con- 
traction of the curd, the same as if 
you were to squeeze a sponge. Be- 
yond that it will not expel so much 
moisture as if less rennet was used, 
but it will hold more moisture and 
in the subsequent curing fermenta- 
tion the extra moisture provides the 
suitable conditions for the rapid 
curing. The fermentation renders 
the coagulated caseine again soluble. 



Rennet in Tainted Milk. — Would you add 
more rennet or less if you had tainted 
milk? 

In handling tainted milk add less 
rennet and give it plenty of hand- 
stirring and keep it stirred for an 
hour, or an hour and a half, or more 
if necessary, and keep temperature 
up all the while. Keep it covered 
and let it pack until the gas cells 
flatten out and the gas is expelled. 



The Farmers' Institute Queshun Box. 



47 



INOEX. 



Appetite, Failure of - 10 

Abortion in Cows 13 

Apples, Feedingof 14 

Abortion Feared 16 

Aerating Milk 29 

Animal Fats -- 31 

Aerator 35 

Breathing, Difficulty in - 10 

Brain Affection 11 

Bull, Condition of 11 

Breeding In and In... 15 

Blood, Disease of 15 

Bran Mash 19 

Bull, Ration for.... 20 

Barley Meal 21 

Butter Ration 22 

Beans as Food 25 

Butter Globules... 30 

Butter Fats - 31 

Buttermilk in Cream 31 

Butter, Artificial vs. Genuine 32 

Breeds for Milk 32 

Butter, Water in 33 

Butter Breeds 34 

"Boyd Starter" 35 

Butter Coloring. - 35 

Butter, Washing of .36 

Butter, Working of. - 36 

Butter Fat. --- 37 

Butter Injured by Frost 37 

ButteR, When to Market 38 

Butter, Streaked ----- --- 38 

Batter, Profit in.- 39 

Butter, Ensilage and Prune 39 

Butter, How to Work 40 

Butter Packages 40 

Butter Fats, Loss in -- 43 

Bactsria, What are - 44 

Calvmg, Grain After 9 

Cleaning - - 9 

Clover or Timothy.- -- 9 

Calves, Corn Mealfor - - - 10 

Cows, Indoors or Out 10 

Cow Pox-- - 10 

Cottonseed Meal and Health - 11 

Cud, Loss of - - - 12 

Cow, Self Sucking 15 

Calves, Scours in - --- 12 

Cottonseed Meal 18 22 

Carbonaceous Foods 21 

Clover for Milch Cows 21 

Cottonseed Hulls.- -- -- --- 25 

Churn, Best Kind of - --- 28 

Chiu'ning, Daily -- 28 

Churning, Temperature for - -. 30 

Cream. Warming and Coohng of - 30 

Cow for Butter and Cheese -- -- 30 

Cream, Cooling of- - 35 

Cream, Winter or Summer 36 



Cream, Keeping too Long 37 

Cream , Raising Retarded 37 

Cows, Difference in 38 

Cream, Sour or Sweet - 38 

Cream vs Butter - 38 

Cream, Causes of Bitter - 39 

Cream, Ropy 39 

Cream. Volume of - -- -- 40 

Cream, Churning Sweet . - 40 

Cheese, Manufacture of - - 42 

Cheese Elements - - - 43 

Cheese, Time for Ripening. 43 

Curing Boom, Temperature of 43 

Cheese Ration 44 

Cheese, Best Canadian.. 44 

Curd, Washing 44 

Cheese, Price of Milk for 44 

Cheese and Soil Fertility 44 

Curd, Salting Tainted 46 

Drying Off 18 

Drying Off Ration. 21 

Dairy Products, Composition of.. - 32 

Dasla Churn.... 32 

Eruption on Heifer. 12 

Ensilage, Blue Sweet Corn 14 

Flies and Wounds H 

Fits is Cow 12 

Food and Results. 12 

Foul Foot.. - 13 

Farrow Cows 18 

Farrow Cows, Fattening of -- 20 

Food Values, Comparison of - 23 

Fibrine, How Formed 29 

Garget, Remedies for.. 8 

Grain in Winter or Spring 22 

Green Corn for Soiling.. 26 

Grain, Effect of 34/ 

Holding Back Milk. - 9 

Heifers Crowding - - 9 

Heifer, First Milking of - 13 

Hydrophobia - 18 

Hard Milker -- 18 

Hominy Meal - . 24 

Herd, a Cheete. - 45 

Lumps on Leg.-- - - 13 

Lumps in Udder -.- 14 

Lice on Cattle - 16 

Lumpy Jaw 1''' 

Linseed Meal- - - ^8 

Lactometer -- 31 

Manure Saving - - 9 

Milk Period-.- - 13 

Mamu-ial Food Values - - 15 

Milk Ration --- 22 

Millet- - ~3 

Malt Sprouts , ^4 



48 



The Farmers' Institute Question Box. 



Mangel Wurzels 24 

Milk, Warming 28 

Milk, Analysis of 32 

Milk, Night or Morning 32 

Mixed Milk 33 

Milk, Color in 33 

Milk Test 33 

Milk, Butter in 34 

Milk, Weight of 34 

Milk, Taint in 34 

Milk, Souring of 35 

Milk, Richest 36 

Milk, Leaking 39 

Milk, Curdly 40 

Milk, Aeration of 46 

Nitrogeneous Foods 21 

Nutritive Ratio 89 

Ox, Scours in 15 

Ox Warble 16 

Oil Meal for Calves 20 

Oat Straw 25 

Points in Cow 17 

Poultice for Sprains 18 

Potatoes, Boiling 26 

Pumpkins, Feeding 26 

Pan, Filled or Part Fille'd 29 

Private Dairy or Creamery 29 

Process, Old and New 37 

Packing Butter 30 

Queries 41 

Rye as Food 20 

Rennet, Preventing Taint in 42 

Rennet, Full Strength of 43 

Rennet, Preparing 45 

Rennet, Effect on Flavor 46 

Rennet in Tainted Milk 46 



Slobbering g 

Succulent Foods 10 

Skim Milk, Effect of 11 

Skim Milk for Calves 11 

Sore Eyes 12 

Swelled Jaw 13 

Salting Cows 14-24 

Scours in Cow 14 

Sore Teats 15 

Soiling, Partial 16 

Silage as Milk Ration 16 

Steers, Feed for 19 

Steers, Fattening 19 

Straw for Feeding 20 

Sugar Beets 22 

Salt in Fattening 34 

Succulence of Foods 24 

Salt in Butter 28 

Sugar and Saltpetre 29 

Skim Milk, Butter in 31 

SkimMilk, Value of 37 

Standards, 38 

Separator, Hand 39 

Salt, How Much 40 

Turnips Iq 

Tuberculosis 17 

Thinning Milk 31 

Temperature, too Low 45 

Viscosity, Meaning of 40 

Water, Warmingthe 8 

When to Feed 15 

When to Water 23 

Watered Milk, Detecting 31 

Weeds 32 

White Specks 36 

Young Calf, Feed for 21 



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